"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Twice Baked Potato Casserole Recipe

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This recipe for Twice Baked Potato Casserole, by , is from Gumby's Favorite Recipes, 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!

Contributor:  
Contributor:  
Gary Bryan

Category:
Category:

Ingredients:  
Ingredients:  
8 medium potatoes, scrubbed and dried
2 tbsp olive oil
1 tbsp kosher or sea salt
pound sliced bacon, cooked and crumbled
2 c shredded sharp cheddar cheese
c mayonnaise
c sour cream
5-6 green onions, sliced
salt and pepper to taste

Directions:
Directions:
Preheat oven to 400.

Rub potatoes with oil and salt, and place on baking sheet.

Bake for 45-60 minutes, or until tender when pierced with a fork, flipping halfway through.

Let cool for 15 minutes.

Preheat oven to 350.

Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potatoe pieces to slightly fall apart.

Stir in mayonnaise and sour cream.

Set aside ⅓ c cheese, 3 tbsp bacon, 2 tbsp sliced green onions for the top of the casserole. Stir in remaining ingredients.

Spoon into a greased 9x13 inch baking dish. Top with reserved shredded cheese and bacon.

Cover dish with foil and bake for 30 minutes, removing the foil for the last 10 minutes.

Top with remaining chopped green onions and serve.

Preparation Time:
Preparation Time:
10 minutes

 

 

 

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