Twice Baked Potato Casserole Recipe

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This recipe for Twice Baked Potato Casserole is from The Shepherd's Family and Friends Cookbook, 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: Vegetables and Vegetarian Dishes

Ingredients:	Ingredients: 1 lb. bacon 8 russet potatoes 3 T. canola oil 2 sticks butter 1 c. sour cream 1 c. shredded cheddar or any cheese you prefer 1 c. milk 2 t. seasoned salt (Lowery's) 3 green onions salt and pepper

Directions:	Directions: Preheat oven to 400º Cook bacon, crumble and cool. Scrub potatoes, rub with canola oil, pierce and bake until tender, about 1 hour. Remove potatoes and lower the oven to 350 degrees (if you are baking right away). Slice the butter into pats and transfer to large mixing bowl. Add half the bacon and sour cream. Cut the potatoes and scoop out the pulp and add to mixing bowl along with some of the skins (chopped up). Mash the potatoes and then add the rest of the ingredients. Salt and pepper to taste. Butter or spray a baking dish and add potato mixture. Sprinkle with more cheese and bacon. Bake 30 minutes. You can prepare the day before and bake later.

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Twice Baked Potato Casserole Recipe

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Ingredients:

Ingredients:

Directions:

Directions: