Twice-Baked Potato Casserole
- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Yields:
-
1 casserole
- Serves:
- 12
ingredients
- 5 lbs potatoes, peeled, quartered
- 6 tablespoons butter
- 2 1⁄2 cups cheddar cheese
- 1 cup milk
- 1 cup sour cream
- 2 large eggs, large
- 1⁄2 cup green onion, chopped
- 1⁄2 cup bacon, cooked crisp, crumbled
- 2 1⁄2 teaspoons salt
- 1⁄2 teaspoon pepper
directions
- Heat oven to 350 degrees.
- Lightly coat a 3 quart shallow baking dish with non-stick spray.
- Cook potatoes in just enough water to cover for 20 - 25 minutes, until tender when pierced.
- Drain in a colander and return to pot.
- Add butter to potatoes, mash with a potato masher until smooth.
- Stir in 2 cups cheese, milk, sour cream and eggs until blended.
- Then add onions and bacon bits, reserving a few tablespoons of each for garnish.
- Stir in salt and pepper.
- Spoon into prepared baking dish.
- Sprinkle with remaining 1/2 Celsius cheese and bacon.
- Bake, uncovered, 40 minutes or until top is lightly golden.
- Sprinkle with remaining onions.
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RECIPE SUBMITTED BY
Karen E.
Rathdrum, Idaho