Twice Baked Potato Casserole

            

 

 

Potatoes, sour cream, cheddar cheese, bacon and green onion – all the goodies we love to indulge in, baked into one delicious Twice Baked Potato Casserole!

Ingredients :

9 medium russet potatoes

4 ounces cream cheese

1/2 cup sour cream

4 tablespoons butter

3 cloves garlic, finely chopped

1/2 to 3/4 teaspoon salt

1/4 teaspoon pepper

1/4 to 1/2 cup milk (if potatoes are too thick)

1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried

2 1/2 to 3 cups shredded cheddar cheese

canola oil to fry in

sour cream, if desired

3 green onions, sliced

 

How to:

Preheat oven to 350° Fahrenheit. Scrub and pierce potatoes several times with a sharp knife. Bake potatoes at 350° for about an hour, or until potatoes give when squeezed gently with an oven-mitted hand.

When potatoes are done, cut in half and carefully scoop out insides, leaving about a 1/4-inch layer of potato inside. Set skins aside.

For the Twice Baked Potatoes in a Dish:

Place potato insides in a large bowl or the bowl of a standing mixer. Mix briefly to break potatoes down a little. Add cream cheese, sour cream, butter, chopped garlic, and about 1/2 teaspoon salt and 1/4 teaspoon or so of pepper. Beat until thoroughly mixed, but don’t mix to the point of gumminess. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.

Spray a large casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan.

Cover with foil and bake for 40 minutes at 325°.

Immediately after removing from oven, cover the top with 1 cup of cheese. Then sprinkle with about 2/3 of the bacon and sliced green onions, if desired. Allow to sit for about 10-15 minutes before serving. The heat from the potatoes will melt the cheese perfectly.

Prep Time:20 minutes
Cook Time:1 hour, 40 minutes
Yield:8 servings
Twice Baked Potato Casserole

Ingredients

  • Ingredients :
  • 9 medium russet potatoes
  • 4 ounces cream cheese
  • 1/2 cup sour cream
  • 4 tablespoons butter
  • 3 cloves garlic, finely chopped
  • 1/2 to 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/2 cup milk (if potatoes are too thick)
  • 1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried
  • 2 1/2 to 3 cups shredded cheddar cheese
  • canola oil to fry in
  • sour cream, if desired
  • 3 green onions, sliced

Instructions

  1. Preheat oven to 350° Fahrenheit. Scrub and pierce potatoes several times with a sharp knife. Bake potatoes at 350° for about an hour, or until potatoes give when squeezed gently with an oven-mitted hand.
  2. When potatoes are done, cut in half and carefully scoop out insides, leaving about a 1/4-inch layer of potato inside. Set skins aside.
  3. For the Twice Baked Potatoes in a Dish:
  4. Place potato insides in a large bowl or the bowl of a standing mixer. Mix briefly to break potatoes down a little. Add cream cheese, sour cream, butter, chopped garlic, and about 1/2 teaspoon salt and 1/4 teaspoon or so of pepper. Beat until thoroughly mixed, but don’t mix to the point of gumminess. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.
  5. Spray a large casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan.
  6. Cover with foil and bake for 40 minutes at 325°.
  7. Immediately after removing from oven, cover the top with 1 cup of cheese. Then sprinkle with about 2/3 of the bacon and sliced green onions, if desired. Allow to sit for about 10-15 minutes before serving. The heat from the potatoes will melt the cheese perfectly.
https://americanfoodtime.com/twice-baked-potato-casserole-2/

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