Step 1

Preheat oven to 350°F. Spray a casserole dish with nonstick cooking spray.

Step 2

If desired, peel potaotes. Dice potatoes into small bite sized squares. Place in a large microwave-safe bowl with about 1-inch of water. Cover with plastic wrap and cook on high power in microwave for about 6 minutes, or until potatoes are just starting to get fork tender. (They shouldn’t fall off the fork; they need to be a bit underdone since they’ll finish cooking in the oven.)

Step 3

(If desired, you can boil the potatoes on the stove instead of using the microwave.)

Step 4

Meanwhile, mix together the cream cheese, soup, spices, sour cream, and milk. Stir in the green onions and 2 cups of the shredded cheese.

Step 5

When potatoes are finished par-cooking, drain them well then stir them into the soup mixture. Spread in prepared pan. Cover with foil

Step 6

Bake for 30 minutes. Remove the foil and add the remaining cheese. Cook until the potatoes are cooked through and cheese is melted and bubbling around the edges, about 20-25 minutes more.

Step 7

Serve hot. Store leftovers in refrigerator.