Ingredients
6 large red potatoes (about 2-1/2 pounds), peeled and cut into 3/4-inch cubes2 cups cubed part-skim mozzarella cheese1 carton (15 ounces) ricotta cheese1 cup grated Romano cheese1 cup (8 ounces) sour cream1/4 cup finely chopped green onions3 tablespoons chopped fresh parsley1 teaspoon dried basil1 garlic clove, minced1 teaspoon salt1/4 teaspoon pepper1-1/2 cups shredded Swiss cheese, divided1/2 cup shredded cheddar cheese1/4 teaspoon paprika
Preparation
Cook potatoes in boiling salted water for 8-10 minutes or until tender; drain and set aside. In a large bowl, combine the next 10 ingredients and 1 cup of Swiss cheese; mix well. Fold in the potatoes. Spoon into a greased 13x9-in. baking dish. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and lightly browned. Top with cheddar and remaining Swiss; sprinkle with paprika. Let stand 5 minutes.
