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Twice Baked Cheddar Potato Casserole Recipe

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This recipe for Twice Baked Cheddar Potato Casserole is from The Howland Baptist Church Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


8 med. baking potatoes
1/2 c. butter, cubed
2/3 c. sour cream
2/3 c. 2% milk
1 tsp. salt
3/4 tsp. pepper
10 bacon strips, cooked, crumbled
8 oz. shredded cheese, divided
4 green onions, chopped & divided

Preheat oven to 425. Scrub potatoes; pierce several times with a fork. Bake for 45 to 60 minutes or until tender. Remove from oven; reduce oven temperature to 350.

When potatoes are cool enough to handle, halve each potato lengthwise. Scoop out flesh and place into a large bowl; discard potato skins. Mash potato with butter; stir in sour cream, milk, salt and pepper. Reserve 1/4 c. crumbled bacon for topping. Gently fold remaining bacon, 1 c. cheese and half of the green onions into potato mixture (do not over-mix).

Transfer mixture to a greased 11 x 7 inch baking dish. Top with remaining cheese and green onions. Sprinkle with reserved bacon. Bake for 15 to 20 minutes or until heated through and cheese is melted.




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