TWICE BAKED POTATO CASSEROLE RECIPE - LOADED BAKED POTATO ...
Twice baked potato casserole is the delicious side dish you never knew you needed. The loaded baked potato casserole is great for the holidays, potlucks, and more.
Provided by Lauren Miyashiro; Recipe by Erin Merhar
Categories Christmas feed a crowd Thanksgiving comfort food side dish
Total Time 2 hours
Prep Time 25 minutes
Cook Time 0S
Yield 8-10 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees. Prick each potato with a fork 3-4 times all over, then place on a sheet tray. Roast for 55 – 70 minutes until the potatoes are tender when pressed. Remove the potatoes from the oven and lower the temperature to 375 degrees.
- Meanwhile, working in two batches, cook the bacon in a large skillet over medium heat until golden and crispy, 6-8 minutes. Let the cooked bacon drain on a paper towel lined plate. Once cool, crumble or chop into small pieces.
- Place the melted butter, cream cheese, warm milk, and sour cream in a large bowl. Once the potatoes are cool enough to handle, cut them in half lengthwise, and scrape the flesh out of the skins and into the bowl. Tear or chop up three of the potato skins and add them to the bowl. Mash everything together with a potato masher. Fold in ½ of the bacon, ½ of the cheddar cheese, parmesan, and ½ of the chives.
- Grease a 3-quart casserole dish with butter. Transfer the potato mixture to the baking dish. Cover and bake for 35 minutes until the edges are bubbly. Top with the remaining bacon and cheese. Bake for 15-20 more minutes until warmed through and lightly golden on top. Let rest 10 minutes, then top with the remaining chives and serve.
VEGETARIAN BAKED ZITI RECIPE - HOW TO MAKE THE BEST VEGGIE ...
This baked ziti with spinach and ricotta filling is vegetarian-friendly, easy, and delicious! Check out our favorite recipe for this baked ziti casserole and see why we think it's the best.
Provided by Lena Abraham
Categories low sugar nut-free vegetarian weeknight meals winter dinner main dish
Total Time 1 hours
Prep Time 15 minutes
Cook Time 0S
Yield 6 servings
Number Of Ingredients 16
Steps:
- Preheat oven to 350°. In a large pot of boiling salted water, cook pasta until very al dente; drain.
- In a large saucepan over medium heat, heat oil. Add onion and cook, stirring often, until onion is soft, about 5 minutes minutes.
- Stir in garlic, tomato paste, and oregano and cook 2 minutes more, until slightly darkened. Add crushed tomatoes and season with salt and pepper. Bring sauce to a simmer, reduce heat and cook, stirring occasionally, until slightly reduced and flavors have melded, 15 to 20 minutes. Remove from heat and stir in basil.
- While sauce is reducing, stir to combine combine ricotta, spinach, lemon zest, and crushed red pepper flakes in a medium bowl.
- In a large bowl, combine sauce and pasta. Fold in ricotta mixture, leaving large clumps. Spread about half of the pasta mixture into the bottom of a large casserole dish. Sprinkle half of the mozzarella and Parmesan over the pasta. Top with the rest of the pasta mixture and sprinkle with the remaining cheeses.
- Cover with foil and bake until cheese is bubbling, about 20 to 25 minutes. Garnish with more basil before serving.
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