Twice Baked Potato Casserole
From twill10 7 years agoIngredients
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- Twice Baked Potato Casserole shopping list
- Total Time: shopping list
- 2 hr shopping list
- Prep: shopping list
- 10 min shopping list
- Inactive: shopping list
- 10 min shopping list
- Cook: shopping list
- 1 hr 40 min shopping list
- Yield: shopping list
- 16 servings shopping list
- Level: Easy shopping list
- Twice Baked Potato Casserole shopping list
- Ingredients shopping list
- 1 pound thin bacon shopping list
- 16 russet potatoes shopping list
- 6 tablespoons canola oil shopping list
- 4 sticks (1 pound) salted butter, plus more for buttering baking dish shopping list
- 2 cups sour cream shopping list
- 2 cups grated Cheddar or Jack (or a mix of both), plus more for topping shopping list
- 2 cups whole milk shopping list
- 4 teaspoons seasoned salt shopping list
- 6 green onions, sliced shopping list
- Kosher salt and freshly ground black pepper shopping list
How to make it
- Directions
- Preheat the oven to 400 degrees F.
- Cook the bacon in a saute pan until crispy; let cool and then crumble.
- Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
- Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
- Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
- Recipe courtesy of Ree Drummond
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