Ingredients:

• 4 large Idaho® potatoes
• ½ cup bell pepper, diced
• ½ cup onion, diced
• 1 teaspoon garlic, minced
• ⅓ cup scallions
• 1½ cups Greek yogurt plain
• 1¼ cups cheddar cheese, shredded
• ¼ cup Hatch chiles (optional – you can also use less if you don't like it spicy)
• 2 teaspoons cumin
• ½ teaspoon salt
• 1 teaspoon onion salt
• ⅓ cup tortilla chips, crushed

Directions:

1. Preheat the oven to 375°F degrees.
2. Use a food processor to shred 4 large potatoes.
3. In a large 12 inch cast iron skillet, add oil, onion, pepper, and garlic. Sauté until the onions are soft.
4. Add scallion and hatch chiles and sauté 2 minutes.
5. Add shredded potato to a large bowl, add yogurt, cheeses, and seasoning. Mix well.
6. Add the potato mixture to the skillet.
7. Top with crushed tortilla chips.
8. Bake for 30 minutes until cooked.
9. Serve hot.