Rustic Twice-baked Potato Casserole

Serves 50

20 lbs russet potatoes, baked (skin on) 8 lbs ground sausage (can use ham) 3 cups greek yogurt 1 cup milk 2 cups parmesan cheese 2 lbs grated cheddar cheese 1/2 cup fresh chopped parsley 1 Tbl dry mustard 1 Tbl garlic powder 1 tsp onion powder 2 Tbl salt 1 Tbl black pepper 4 cups diced red bell pepper

Bake whole potatoes for 50-60 minutes in preheated 400 degree oven.  Remove and cool completely.

Brown sausage and drain any fat.

Once potatoes are cool (leaving skin on) chop baked, cooled potatoes into 3/4″ cubes and divide between 2 large pans.  Add crumbled sausage and diced bell pepper on top of potatoes.  In separate small bowl, add yogurt, milk, parmesan cheese, most of the cheddar cheese (reserve some for top of casserole) and seasonings.  Divide “sauce” between both pans, tossing to coat potatoes then add remaining grated cheese on top.  Bake uncovered 45 minutes, until lightly browned on top.  Garnish with fresh parsley.