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TWICE BAKED POTATO CASSEROLE

There’s nothing greater comforting than two times baked potatoes – unless you turn them right into a casserole!

TWICE BAKED POTATO CASSEROLE

TWICE BAKED POTATO CASSEROLE

Ingredients

8 medium potatoes, scrubbed and dried

  • 2 tbsp olive oil
  • 1 tbsp kosher or sea salt
  • 3/4 pound sliced bacon, cooked and crumbled
  • 2 cups shredded sharp cheddar cheese
  • 3/4 cup mayonnaise
  • 3/4 cup sour cream
  • 5-6 green onions, sliced
  • salt and pepper to taste

Instructions

  • Preheat oven to 400 degrees.
  • Rub potatoes with olive oil and salt and place on a baking sheet.
  • Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.

    Let cool for 15 minutes.
  • Preheat oven to 350 degrees.
  • Cut potatoes into bite-sized pieces and place in a bowl. It’s perfectly acceptable for the potato pieces to slightly fall apart.
  • Stir in mayonnaise and sour cream.
  • Set aside 1/3 cup cheese, 3 tbsp bacon, 2 tbsp sliced green onions for the top of the casserole. Stir in remaining ingredients.
  • Spoon into a greased deep dish 9×9 baking dish or a 9×13 baking dish. Top with reserved shredded cheese and bacon.
  • Cover dish with foil and bake for 30 minutes, removing foil for the last 10 minutes.
  • Top with remaining sliced green onions and serve.

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