TWICE BAKED POTATO CASSEROLE
How can you
go wrong with potatoes, bacon and cheese? This casserole is ideal for an easy
dish that you can prepare in advance for a busy day!
INGREDIENTS
- 1 cup sour cream
- 6 green onions (diced)
- 2 teaspoons salt
- 10 strips bacon
- 1/2 cup butter (melted)
- 1/2 teaspoon pepper
- 1 (8 ounce) package cream cheese
- 5 pounds russet potatoes
- 2 1/2 cups shredded cheddar cheese (divided)
INSTRUCTIONS
First, Preheat
oven to 350 degrees F.
Then, Wash
and peel the potatoes and cut into 1-inch pieces.
Place in a
large saucepan and add enough cold water to cover about 2 inches. Bring to a
boil over medium-high heat and simmer.
Bake until
tender and pierce easily with a knife, about 20 minutes.
Transfer to
a strainer to drain; put back in the pan, cover and set aside.
Meanwhile,
heat a large skillet over medium heat. Add bacon and cook until crisp and
browned, turning once. Transfer on paper towels to drain; let cool and crumble
into pieces.
Using a hand
mixer, crush the potatoes in a saucepan until they are clear and foamy.
Add cream
cheese, butter and sour cream and beat until smooth and smooth. Add green
onions, 2 cups cheddar cheese, half bacon, salt and pepper. Stir until well
blended.
Transfer to
a 9 x 13-inch baking dish sprayed with a nonstick cooking spray.
Cover with
remaining 1/2 cup cheddar cheese.
Bake until
top is lightly browned and potatoes are warmed, about 30 minutes.
Remove from
the oven; garnish with remaining bacon.
Happy
Cooking Time.
