Twice-Baked Cheddar Potato Casserole
Ingredients
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
Directions
Preheat oven to 425°. Scrub potatoes; pierce several times
with a fork. Bake until tender, 45-60 minutes. 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
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 until heated through and cheese is melted, 15-20 minutes.
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