Rustic Twice-Baked Potato Casserole

Preheat the oven to 400 F.

Scrub all of the potatoes under running water. Using a knife or fork, poke a few holes in each potato. Place potatoes directly on the rack in the preheated 400 F oven and bake for 45-50 minutes, until just soft when tested with a knife.

Remove potatoes from the oven and cool completely or refrigerate for assembling the casserole later in the day. Turn off the oven.

Once potatoes are cooled you can start the casserole. Preheat the oven to 350 F. Spray an 11×7-inch (2 1/2 quart) clear glass baking dish with nonstick cooking spray; set aside.

Leaving the skin on, cut the cooled potatoes into 3/4″ cubes and place them in a large bowl.

In a small bowl, combine the yogurt, milk, Romano cheese, 3 ounces of the shredded colby-jack cheese, dry mustard, garlic powder, onion powder, salt, pepper and 1/2 cup of the green onions. Stir until combined.

Pour the yogurt mixture over the potatoes and toss until the potatoes are evenly coated with the mixture.

Spread the potatoes into the prepared baking dish. Sprinkle the remaining shredded colby-jack cheese over top. Bake, uncovered at 350 F for 45-55 minutes, or until lightly browned on top and edges and bottom are golden brown.

Remove from the oven and sprinkle the remaining 1/4 cup of sliced green onions over top. Serve. 8-10 servings.

Adapted from The Yummy Life.