Twice-Baked Cheddar Potato Casserole
Tasteofhome.com
Tasteofhome.com
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Ingredients

  • Ingredients 8 medium baking potatoes (about 8 ounces each) 1/2 cup butter, cubed2/3 cup sour cream2/3 cup 2% milk1 teaspoon salt3/4 teaspoon pepper10 bacon strips, cooked and crumbled, divided2 cups shredded cheddar cheese, divided4 green onions, chopped, divided View Recipe Directions Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 350°. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper. Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture (do not overmix). Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes. Get Freezer Tips
  • Test Kitchen Tips Before you peel potatoes, scrub them with a vegetable brush under cold water. Remove eyes or sprouts. If you have a lot of potatoes, place them in cold water after peeling to prevent discoloring. Sir Walter Raleigh is credited with making potatoes popular in Ireland. He planted some tubers on his property in the 16th century; the people noticed and followed his lead. Love potatoes? Check out more of our most delicious potato recipes. Nutrition Facts 2/3 cup: 301 calories, 19g fat (11g saturated fat), 57mg cholesterol, 517mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 10g protein. Recommended Video

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