Preheat oven to 350 degrees. Leaving skin on, chop baked, cooled potatoes into 3/4 cubes and add to large bowl. In separate small bowl, add yogurt, milk, Parmesan cheese, 1/2 cup shredded cheddar cheese, dry mustard, garlic powder, onion powder, salt, pepper, cayenne, and 3/4 cup green onions; stir until combined. Pour over potatoes and toss until mixed. Transfer mixture to an oiled or sprayed 3-quart (9x13) clear baking dish. Sprinkle remaining cheddar cheese on top
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