Adapted from bettycrocker.com
medium potatoes (1⅓ pounds)
cup shredded reduced-fat Swiss cheese (4 ounces)
1 Heat 1 inch water (salted if desired) to boiling in 3-quart saucepan. Add potatoes. Cover and heat to boiling; reduce heat. Simmer 30 to 35 minutes or until tender; drain. 2 Peel and shred potatoes. Mix potatoes, cheese, salt and pepper in large bowl. 3 Melt butter in 10-inch skillet over medium-high heat. Scoop half of potato mixture by 1/3 cupfuls into skillet; flatten to 1/2-inch thickness. Cook about 8 minutes, turning once, until golden brown. Repeat with remaining potato mixture.