Twice Baked Potato Casserole
Description
This casserole is loaded with cheese, green onions, sour cream, bacon, and potatoes, all in a casserole! Serve as a side or as a main dish.
Ingredients
2 lb. red skinned potatoes, (10 medium), baked (leftover potatoes are great)
olive oil
kosher salt, to taste
4 slices bacon, cooked, crumbled, and divided
5 oz. canned evaporated milk
1 c. sour cream
1/2 stick butter, melted and cooled
1 1/2 c.shredded Cheddar cheese, divided
2 green onions, sliced, reserve a teaspoon for garnish
1 t. chopped fresh parsley
1/2 t. garlic salt
1/4 t. freshly cracked black pepper, or to taste
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 400 degrees.
Wash potatoes; puncture each with a knife or fork to vent; toss with olive oil and salt; place on a pan.
Bake 45 minutes or until tender.
Cook bacon crisply, set aside; chop once cooled, reserving half for garnish; set aside.
Set potatoes aside until cool enough to handle; slice in half lengthwise, then into half rounds, 1/4 to 1/2-inch thick; place into a large bowl. Add 1 cup Cheddar cheese and half of the bacon. Set aside some green onion for garnish, add the rest to the potatoes; toss.
Lower temperature in oven to 350 degrees. Butter an 8 x 8 inch baking dish; set aside.
Blend together the evaporated milk, sour cream and melted butter. Add parsley, garlic salt and pepper. Pour mixture over potatoes and gently toss.
Use a potato masher to break down the chunks to the desired texture. Turn out into the prepared baking dish, cover and bake 40 minutes or until heated through.
Remove from oven, top with the remaining 1/2 cup shredded Cheddar cheese, return to the oven, uncovered, until cheese is melted, about 5 minutes.
Garnish top with remaining bacon and green onion. Serve while hot.
6-8 servings