Side Pannel
Twice-Baked Cheddar Potato Casserole
Twice-Baked Cheddar Potato Casserole
- Recipe Submitted by maryjosh on 11/29/2018
Ingredients List
- 8 medium baking potatoes (about 8 ounces each)
- 1/2 cup butter, cubed
- 2/3 cup sour cream
- 2/3 cup 2% milk
- 1 teaspoon salt
- 3/4 teaspoon pepper
- 10 bacon strips, cooked and crumbled, divided
- 2 cups shredded cheddar cheese, divided
- 4 green onions, chopped, divided
Directions
Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender. Remove from oven; reduce oven setting to 350°.
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.
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 overmix).
Transfer to a greased 11x7-in. 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.
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.
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 overmix).
Transfer to a greased 11x7-in. 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.
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