450475 Sat Oct 13 10:42:38 -0700 2007 2 31 Home Cooking 0 3031556 The Fall weather had me jonesing for some mid-west Cheesy Potatoes. But I gave it a West Coast kick in flavor and in fat reduction. The flavor is good and the fat quotient is pleasurable. The nice thing about this recipe is that you don't feel guilty for eating these potatoes since the original recipe has +200 grams of saturated fat in the recipe. 7 large baked potatoes peeled and diced. 16 oz of plain yogurt (use the middle eastern or Greek kind, not Dannon) 1 lb or sharp Cheddar 1 8 oz can of cream of chicken soup 1/2 cup of olive oil 10 crushed cloves of garlic 5 jalapenos peppers sliced 1 cup of sliced shallots 8 oz package of prosciutto In a large pan, heat up 1/8 cup of the olive oil until smoking hot. Add in the garlic and shallots and cook till brown. Add in the jalapenos and prosciutto and toss this mixture for about 3 minutes. Remove pan from heat and add the baked potatoes. Add yogurt, cheese, soup, and olive oil. Mix the ingredients thoroughly and put pan in oven for 1 hour at 350. Sat Oct 13 10:42:38 -0700 2007 24294 misseatalot 1 3031600 Dan Quale, is that you? ;-) Only kidding, it looks great! I love using yogurt in recipes. Sat Oct 13 11:05:15 -0700 2007 3031556 42270 HaagenDazs 2 3032839 Quayle. :) Sun Oct 14 01:08:07 -0700 2007 3031600 13794 SilverlakeGirl