Ingredients

• 4 large potatoes
• 1 cup grated cheddar
• 1 small onion or 1/2 of a large one
• 1/3 cup Philadelphia cheese
• 1/3 cup plain yogurt
• 1/3 cup butter
• Salt
• Paprika
• Cayenne
• Pepper

Procedure

Microwave the potatoes for 10 minutes.

While it’s doing that, shred the cheddar and finely mince the onion. Then in another container, cream together the Philly cheese, plain yogurt and butter. Set aside.

Once the potatoes are done, put them in a bowl of cold water and refrigerate for 20 minutes.

Dry off the potatoes then shred them with the large holes in a cheese grater. Make sure you don’t compress the potato at any point!
Once all shredded, add the cheese and toss using forks… Gently!
Add about 2tsp of salt, paprika and pepper to taste and a pinch of cayenne. Toss gently again.

Add the creamed cheese, yogurt and butter in dollops and gently toss one last time until incorporated.

Gently transfer to a buttered oven safe container without compressing.

Bake at 450f for 25 minutes uncovered.