Wednesday, February 4, 2015

Twice Baked Potato Casserole


This recipe is easy to put together and tastes so good!

TWICE BAKED POTATO CASSEROLE
4 potatoes
Olive oil (see note)
Salt & pepper, to taste
2 C shredded Cheddar cheese, divided
1/2 C sour cream
8 slices bacon
3 sliced green onions, divided
3 T butter
3/4 C heavy cream
Salt & pepper, to taste

NOTE:  I baked my potatoes first for this recipe, which takes roughly an hour to do.  If you want the process to go a little faster, you can cube and boil the potatoes and drain well and then proceed with the rest of the recipe.

Preheat the oven to 400 degrees.  Rub the potatoes with olive oil and sprinkle with salt and pepper.  Wrap them in foil and place them on a sheet pan.  Bake them for about an hour or until they are soft.  

Meanwhile, cook the bacon until crisp and drain.  Divide the bacon in half and set aside.  When the potatoes come out of the oven and are cool enough to handle, rough chop the potatoes.  Turn the oven down to 375 degrees.  Add the butter, half of the Cheddar cheese, the sour cream, and the heavy cream to the potatoes and season with salt and pepper.  Mash this mixture well.  Stir in half of the bacon and half of the green onions.  Place this mixture in a greased 8 x 8 casserole pan.  Top with the remaining cheese, bacon and green onions.  Bake the casserole for about 20-25 minutes or until it is heated through and the cheese on top is slightly browned.

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