Thursday, December 4, 2014

Twice Baked Cheddar Potato Casserole

I found this recipe in "Taste of Home" magazine and had to give it a try as with the cooler temperatures, it is the perfect rib-sticking side dish!  Not only did my family enjoy this casserole, but we loved nibbling on the potato skins sprinkled with pink Himalayan salt!!!

8 medium baking potatoes
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 tsp salt
3/4 tsp pepper
10 bacon strips, cooked and crumbled, divided
2 cups shredded cheddar cheese, divided
4 green onions, chopped, divided
  • Preheat oven to 425F.  Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender.  Remove from oven; reduce heat to 350F.
  • When potatoes are cool enough to handle, cut each potato lengthwise in half.  Scoop our 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 over mix!
  • Transfer mixture to a greased 11" x 7" baking dish.  Top with the remaining cheese and green onions.  Sprinkle with reserved bacon.  Bake 15 to 20 minutes or until heated through and cheese is melted.
  • ENJOY!

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