Potatoes-Twice Baked Potato Casserole Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 8 potatoes med sized, scrub & dry
2 Tbsp olive oil
1 Tbsp kosher salt or sea salt
½ lb bacon cooked & chopped
6 oz sharp cheddar cheese shredded
¾ cup mayonnaise
¾ cup sour cream
4 green onions sliced
salt and pepper to taste
Topping
¼ lb bacon cooked and chopped
2 oz sharp cheddar cheese shredded
2 green onions sliced
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Directions: |
Directions:Bake Potatoes
Preheat oven to 400°.
Rub potatoes with olive oil and salt and place on baking sheet.
Bake for 45-60 min or until tender when pierced with a fork, flipping halfway through. Let cool for 15 min.
Assemble Casserole
Reduce oven to 350°. Lightly grease an 9" square or 9x13" baking dish; set aside.
Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.
Stir in mayonnaise and sour cream.
Stir the cheese, bacon and green onions into the potato mixture.
Transfer the mixture into the prepared baking dish baking dish. Top with shredded cheese and bacon for the topping.
Cover dish with foil and bake for 30 min, removing foil for the last 10 min.
Top with sliced green onions and serve. |
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Personal
Notes: |
Personal
Notes: Storage Information
Refrigerator: Store leftovers in an airtight container up to 3 days.
Freezer: b>Store leftovers in airtight, freezer safe container up to 3 months.
Make Ahead
If you are planning to make this casserole ahead of time, prepare casserole up to the point of the second baking. Cool completely then place in an airtight freezer safe container. Or just transfer to a freezer safe ziploc bag for easy storage. Refrigerate for up to 48 hours and freeze for up to 3 months.
To bake from frozen: thaw overnight in the fridge, let casserole sit out while oven is preheating, bake as directed except add an additional 15-20 min.
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