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
10 bacon strips, cooked and crumbled, divided
2 cups shredded cheddar cheese, divided
4 green onions, chopped, divided

Method:

1Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake 45 to 60 minutes or until tender. Remove from oven; reduce oven setting to 350°.
2When 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.
3Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture (do not overmix).
4Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake 15 to 20 minutes or until heated through and cheese is melted.

Helpful Hints:

Total Time
Prep: 70 min. Bake: 15 min.
Makes 12 servings (2/3 cup each)
Nutrition Facts
2/3 cup: 301 calories, 19g fat (11g saturated fat), 57mg cholesterol, 517mg sodium, 22g carbohydrate (3g sugars, 2g fiber), 10g protein.


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