Twice Baked Cheddar Potato Casserole

(from Lucianolinda’s recipe box)

Source: Taste of Home magazine

Prep time: 70 minutes
Cook time: 15 minutes
Serves 12 people

Categories: Vegetables-potatoes

Ingredients

  • 8 medium baking potatoes (about 8oz. each)
  • 1/2 cup butter, cubed
  • 2/3 cup sour cream
  • 2/3 cup 2% milk
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 10 bacon strips, cooked and crumbled, divided
  • 2 cups (8 oz.) shredded cheddar cheese,
  • divided
  • 4 green onions, chopped, divided

Directions

  1. Preheat oven to 425 degrees. Scrub potatoes; pierce several times with a fork.

  2. Bake 45-60 minutes or until tender. Remove from oven; reduce oven setting to 350 degrees.

  3. 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.

  4. Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 2 cup cheese and half of the green onions into potato mixture (do not over mix).

  5. Transfer mixture to a greased 11x 7-inch baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake 15-20 minutes or until heated through and cheese is melted.

Email to a friend | Print this recipe | Back