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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Twice Baked Potato Casserole Recipe

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This recipe for Twice Baked Potato Casserole is from The Brotton Guide to Food, Family and Fun, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8-10 baking potatoes
Butter
Sour Cream
Whole Milk
Shredded sharp cheddar cheese
Green onions, sliced
Bacon, cooked and crumbled
Directions:
Directions:
Day before, rub potato skins with olive oil and sprinkle with kosher salt. Bake potatoes in 400º oven until fork tender. Let cool enough to handle.

Cut potatoes in half and scoop potato into a large bowl and toss peels (OPTION: if you wish, keep the peels for individual twice-baked potatoes instead of making one large casserole).

Add 1-2 sticks melted butter and enough sour cream and milk to make the potatoes as smooth or lumpy as you desire. Season with plenty of salt and pepper to taste.

Add as much cheddar cheese, green onions and bacon as you wish. Spoon potatoes into a greased baking dish, cover with foil and refrigerate overnight or until ready to use.

Next day, remove potatoes from refrigerator about 30 minutes before baking to allow them to come to room temperature. Preheat oven to 350º and bake about 1 hour, until heated through. Remove from oven and top with more shredded cheddar cheese, sliced green onions and crumbled bacon before serving.

 

 

 

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