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Twice-Cooked Potato Casserole Recipe

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This recipe for Twice-Cooked Potato Casserole is from Cookin' With June Bug, 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:  
5-6 large Idaho potatoes
1 stick butter or margarine
Salt, Pepper and garlic powder to taste
1 16 oz. carton sour cream
1 8 oz. pkg. shredded sharp cheddar cheese
1 lb. bacon, cooked until crispy, then crumbled
1 bunch scallions, chopped, including green ends
Directions:
Directions:
Cut potatoes in quarters (leave skins on) and boil in salted water until tender. Drain. Put stick of butter in bottom of mixing bowl; put cooked, hot potatoes on top. With mixer, mash; then slowly start to mix. Add salt, pepper and garlic powder and mix. Add container of sour cream and mix. Stir in half of shredded cheese. Pour into greased casserole dish. Cover with remaining shredded cheddar cheese, crumbled bacon and chopped green onions. Bake at 300 for approximately 30 mins. (Can be left in oven up to 1-to 1-1/2 hours -- the potatoes only grow in height -- don't know why.)

Milk can be used when cutting in the sour cream in half or doubling the recipe, but sour cream makes it especially good.
Personal Notes:
Personal Notes:
Great pot luck dish or to serve at a barbeque in place of potato salad for a change of pace. I just made this for the first time and it is quite wonderful. I used the new "real bacon" pieces now available in stores and they worked perfectly.

 

 

 

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