Thursday, December 10, 2020

TWICE BAKED POTATO CASSEROLE


 



TWICE BAKED POTATO CASSEROLE







Filling and comforting, this twice-baked potato casserole is a perfect side dish for a holiday meal. Simple ingredients - amazing taste!

Ingredients

  • 2/3 cup sour cream
  • 1/2 teaspoon garlic powder
  • 1/4 cup butter
  • 6 medium baked potatoes or boiled potatoes (see below)
  • 2 cups grated cheddar cheese
  • salt and pepper to taste
  • 1 tablespoon of chopped fresh parsley
  • 2 green onions, thinly sliced
  • 4 oz cream cheese, softened
  • 1/2 cup of milk or cream (add more or less to taste)
  • 10 slices of cooked and crumbled bacon

Toppings

  • 2 slices of cooked and crumbled bacon
  • 1 green onion, sliced
  • 1/2 cup cheddar cheese

Instructions

First, preheat the oven to 375 degrees F.

Then, mash hot baked potatoes or boiled potatoes with a potato masher. Add the butter, cream cheese and sour cream. Gradually crush while adding milk / cream until you get a creamy consistency.

Stir in the rest of the ingredients (except the garnishes) and spread into a 2-liter casserole dish.

Sprinkle with topping and bake for 25 to 30 minutes or until cheese is melted and potatoes are heated through. Happy Cooking Time.

Recipe Notes

Boil potatoes:

Wash 4 lbs of red skinned potatoes. Peel about 2/3 of the skin (leaving a little on the potatoes) and cut into large pieces. Boil the potatoes and a large pot of water until the potatoes are fork tender (about 15 minutes). Drain well.