Easy Healthier Funeral Potatoes with a Mexican Twist
A healthier version of funeral potatoes with fire roasted hatch chiles.
- 4 potatoes large Idaho russet
- 1/2 cup bell pepper diced
- 1/2 cup onion diced
- 1 teaspoon garlic minced
- 1/3 cup scallions
- 1 1/2 cups Greek yogurt plain
- 1 1/4 cups cheddar cheese
- 1/4 cup hatch chiles less if you don't like spicy
- 2 teaspoons cumin
- 1/2 teaspoon salt
- 1 teaspoon onion salt
- 1/3 cup tortilla chips crushed
Preheat the oven to 375F degrees.
Use a food processor to shred 4 large potatoes.
In a large 12 inch cast iron skillet, add oil, onion, pepper, and garlic. Saute until the onions are soft.
Add scallion and hatch chiles and sauté 2 minutes.
Add shredded potato to a large bowl, add yogurt, cheeses, and seasoning. Mix well.
Add the potato mixture to the skillet.
Top with crushed tortilla chips.
Bake for 30 minutes until cooked.
Serving: 1gCalories: 175kcalCarbohydrates: 25gProtein: 9gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 2gCholesterol: 14mgSodium: 346mgFiber: 3gSugar: 3g