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Cheesy Caprese Potatoes.

Caprese Potato Casserole

Serves 5-10.


  • 10 small Yukon gold potatoes
  • 1 cup fat-free sour cream
  • 1 cup shredded reduced-fat mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup grape tomatoes, halved
  • 1/3 cup fresh basil, chopped
  • 1 yellow onion, diced
  • 1/4 cup diced pancetta
  • 1 tbsp olive oil
  • salt/black pepper

Begin by boiling the potatoes for about 20-30 minutes. While the potatoes are boiling, heat the olive oil in a pan on medium heat and add your onion and pancetta. Cook for 10 minutes or so and then add in the grape tomatoes. Continue to cook for about 5-10 more minutes until all ingredients are lightly browned and the tomatoes have softened. Once the potatoes are soft and break apart easily with a knife, drain the excess water and return them to the pot. Use a knife to do a rough chop of the potatoes (as shown below) and then add in the onion, tomato and pancetta mixture to the pot along with the sour cream, mozzarella, Parmesan and basil. Season with salt/black pepper and mix well. Put the mixture into a greased baking dish and top with a small handful of mozzarella and Parmesan cheese. Bake in a 400 degree oven for about 20 minutes until browned and bubbly.

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