6 large red potatoes (about 2 1/2 lb.), peeled and cut into 3/4-inch cubes
2 c. cubed Mozzarella cheese
1 (15 oz.) carton Ricotta cheese
1 c. grated Romano cheese
1 c. (8 oz.) sour cream
1/4 c. finely chopped green onions
3 tbsp. chopped fresh parsley
1 tsp. dried basil
1 garlic clove, minced
1 tsp. salt
1/4 tsp. pepper
1 1/2 c. (6 oz.) shredded Swiss cheese, divided
1/2 c. shredded Cheddar cheese
1/4 tsp. paprika

Cook potatoes in boiling salted water 8 to 10 minutes or until tender. Drain and set aside. In a large bowl, combine next 10 ingredients and 1 cup of the Swiss cheese; mix well, then fold in potatoes. Put in a greased 13 x 9 x 2-inch baking dish.

Bake, uncovered, at 350°F for 30 to 35 minutes or until bubbly and lightly brown. Top with Cheddar and remaining Swiss cheeses. Sprinkle with paprika. Let stand 5 minutes before serving.

Fat-free products not recommended.