• 1 1/2 cups full-fat Greek yogurt, (optional sour cream)
• 1/2 teaspoon black pepper
• 2 cups small broccoli florets
• 3 tablespoons pure butter
• 2 cups chicken broth, fat-free
• 2 tablespoons flour
• 1 (4-ounce) can diced green chiles
• 3 green onions, sliced
• 3/4 cups shredded cheddar cheese, reduced-fat
• 4 medium red potatoes
• 1/2 teaspoon kosher or sea salt
• 3/4 cups shredded mozzarella, part-skim

Preheat oven to 400 degrees.Clean potatoes, rub with a little olive oil, and sprinkle with salt. Pierce potatoes with a fork, wrap in foil, and place on a baking sheet. Bake until slightly tender, about 45 minutes.Allow potatoes to cool until they can be handled. Cut potatoes into 1-inch cubes. Toss together cut potatoes, broccoli, half of each cheese, pepper, and salt, and add to a 9 x 13-inch casserole pan.In a medium sauce pan, melt butter over medium-low heat. Add flour and whisk until smooth.Slowly pour in broth, raise to medium heat, and whisk until it reaches a gravy-like consistency. Remove from heat and add yogurt and green chiles.Pour mixture over potatoes and broccoli and top with remaining mozzarella, then sprinkle cheddar in rows for a mouthwatering effect. Cover with foil and bake 20 minutes. Remove foil and bake an additional 10 minutes, or until cheese is melted and bubbly.Sprinkle with green onions and serve!