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- 2 - 2 1/2 pounds baking potatoes
- 2/3 cup flour
- 6 cups skim milk
- 3/4 cup sharp cheddar cheese, plus more for topping (I use Cabot Seriously Sharp)
- 1 cup no-fat plain greek yogurt
- 1/2 cup sliced green onions, plus more for topping
- salt and pepper
- crumbled bacon or frizzled prosciutto for topping
View Full Recipe at Adventures of the Kitchen…
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