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Twice Baked Cheese Potato Casserole Recipe

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This recipe for Twice Baked Cheese Potato Casserole is from The Gribbell Family Cookbook Project, 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 medium baking potatoes
1/2 c butter, cubed
1/4 c sour cream
2/3 c milk
1 t salt
3/4 t pepper
10 bacon strips, cooked and crumbled, divided
2 c shredded cheddar cheese, divided
4 green onions, chopped, divided
Directions:
Directions:
Preheat oven to 425º. Scrub potatoes, pierce and bake 45-60 mins until tender. Remove from oven, reduce oven to 350º. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in large bowl; discard shells. Mash pulp with butter, stir in sour cream, milk, salt and pepper. Reserve 1/4 c bacon for topping. Gently fold remaining bacon, 1 c cheese and half the onions into potato mixture. DO NOT OVERMIX. Transfer mixture to 9x13 baking dish. Top with remaining cheese, onions, and sprinkle with reserved bacon. Bake 15-20 mins or until heated through and cheese is melted.
Number Of Servings:
Number Of Servings:
12
Personal Notes:
Personal Notes:
Made for Easter 2015 at Lisa's.

 

 

 

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