Wednesday, November 19, 2014

Twice Baked Potato Casserole

Twice Baked Potato Casserole
(8-12 servings)


5 lb. Potatoes (your choice on type), peeled & quartered
6 tbsp. Unsalted Butter
2½ cups Shredded Cheddar Cheese
1 cup Milk
1 cup Sour Cream
2 large Fresh Eggs
½ cup Green Onions, thinly sliced
½ cup Crumbed Cooked Bacon
2½ tsp. Kosher Salt
½ tsp. Black Pepper


Place potatoes in a large pot covered with salted water by 1 to 2 inches.  Bring to a boil over high heat and continue to boil for 20 to 25 minutes or until tender.  Drain well and return to pot.  Add the butter and mash with a potato masher (see note) until smooth.  Stir in 2 cups of the cheese, milk, sour cream, and eggs until well blended.  Now add the onions and crumbled bacon (reserve some for garnish).  Season with the salt and pepper and spoon into a 3 qt. baking dish that has been buttered or sprayed.  Sprinkle remaining cheese and bacon on top and place in a pre-heated 350 degree oven for 40 minutes or until lightly golden on top. Top with remaining onion and serve.

Note:               You could use an electric hand mixer but I love ricers.  So if you have one, rice the drained potatoes and then add the butter.  Now continue as directed above using a potato masher or the electric hand mixer.

Note:               You could skip the bacon and then this dish works for vegetarians too.  Or you could substitute finely diced ham for the bacon to give the dish a little different flavor.  Change the cheese if you like.  You could make this dish your own family signature for special occasions.

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