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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

TWICE BAKED POTATO CASSEROLE Recipe

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This recipe for TWICE BAKED POTATO CASSEROLE is from Pass the Biscuits, Please! , 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 lb. potatoes, peeled and quartered
1/2 stick (4T.) butter
1 1/2 c. shredded cheddar cheese, divided use
1 c. milk
1 c. sour cream
2 eggs
1 c. sliced scallions
4 slices bacon, cooked crisp
2 1/2 tsp. salt
1/2 tsp. ground black pepper

Directions:
Directions:
Preheat oven to 350º. Lightly coat a shallow 3 qt. baking dish with non-stick cooking spray. Cook potatoes in a covered, large pot of water for 20-25 minutes until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 1/4 c. of the cheese, milk, sour cream and eggs until blended. Add 3/4 c. of the scallions, 2 slices of crumbled bacon, salt and pepper. Spoon into the prepared baking dish; sprinkle with remaining cheese, and other 2 slices of crumbled bacon. Bake uncovered for 40 minutes or until the top is lightly golden brown. Sprinkle with remaining scallions.

 

 

 

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