6 cheese potatoes yogurt paste Recipes

unpeeled russet potatoes (each about 16 oz), scrubbed, coarsely grated monterey jack cheese (about 4 oz), butter, melted, chopped fresh cilantro, green onion, finely chopped, serrano chile, seeded, minced, sesame seeds, coarse kosher salt, garlic cloves, coarsely chopped, chopped peeled fresh ginger, sweet or hot paprika, salt, ground coriander, ground cumin, plain whole-milk greek-style yogurt, vegetable oil, fresh lemon juice, sesame seeds (about 2.6 oz)

white potatoes, peeled, sliced thinly, extra lean ground beef, thyme, dried, oregano, dried, garlic cloves, minced, salt , pepper to taste, onion, finely diced, green bell pepper, finely diced, tomato paste (1/2 can), low-fat yogurt, strained to obtain sour cream consistency, cheddar cheese, shredded

red potatoes, olive oil, feta cheese, plain fat-free yogurt, almond milk, ground beef, onion, diced, summer squash, sliced, diced tomatoes, tomato paste

russet potatoes, (about 2 lbs), peeled and cut into 2-inch pieces, celery root (about 2 lbs), peeled and cut into 2-inch pieces, salt, plus more for salting the water, butter, plain low-fat yogurt, milk, black pepper, extra-virgin olive oil, onion, thinly sliced, garlic, minced, mixed mushrooms, cleaned and sliced, chopped fresh thyme leaves, ground beef or lamb, carrots, peeled and finely chopped, rosemary, nutmeg, tomato paste, gruyere or parmesan cheese