Ingredients:

• 3 pounds Idaho® russet potatoes
• 2 tablespoons unsalted butter
• 1 cup Panko breadcrumbs
• ½ cup grated Parmesan cheese
• 1 tablespoon olive oil
• 4 ounces fully-cooked smoked chorizo sausage, finely chopped
• 1 red bell pepper, seeds and ribs removed, diced
• 1 medium yellow onion, diced
• 3 garlic cloves, finely chopped (1 tablespoon)
• 1 cup whole milk Greek Yogurt
• ¼ cup water
• 8-10 green onions (1 big bunch) trimmed, thinly sliced
• 8 ounces sharp cheddar cheese, shredded
• 2 teaspoons kosher salt
• 1 teaspoon mild smoked paprika
• ¼ teaspoon freshly ground black pepper

Directions:

1. Add potatoes to a large pot of boiling water and cook for 30 minutes. Transfer to a bowl and cool in the fridge for at least two hours or as long as two days. Cover with plastic wrap when potatoes are cool.
2. To make the Panko-Parmesan topping, melt the butter in a microwave-safe bowl or small saucepan. Add panko and Parmesan cheese and toss well to combine. Set aside.
3. Preheat oven to 350ºF. Shred potatoes using the largest holes on a box grater or the shredding disc of a food processor. No need to peel the potatoes. There are lots of nutrients in the skin. Remove any large pieces of skin that don’t make it through the grater. Place shredded potatoes in a large bowl.
4. Heat olive oil in a large skillet. Sauté chorizo, red pepper, onion and garlic over medium-high heat for 6-7 minutes, until the chorizo is fragrant and the vegetables have softened. Scrape the chorizo mixture into the bowl with the potatoes.
5. Whisk yogurt with water and add it to the bowl with the potatoes, along with the green onions, cheddar cheese, salt, paprika and black pepper. Toss well to combine.
6. Spread the mixture evenly into a 9 X 13-inch casserole dish. Sprinkle Panko-parmesan crumbs over the top. Bake for 40-45 minutes, or until the casserole is hot and the topping is golden brown. Serve immediately.