POTATO CASSEROLE WITH BACON CHEESE SOUR CREAM RECIPES

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TWICE-BAKED CHEDDAR POTATO CASSEROLE RECIPE: HOW TO MAKE IT



Twice-Baked Cheddar Potato Casserole Recipe: How to Make It image

Bacon, cheddar and sour cream turn ordinary potatoes into an extraordinary twice baked potato casserole. It's one of our family's beloved standards for the holidays. —Kyle Cox, Scottsdale, Arizona

Provided by Taste of Home

Categories     Side Dishes

Total Time 01 hours 20 minutes

Prep Time 01 hours 10 minutes

Cook Time 10 minutes

Yield 12 servings.

Number Of Ingredients 9

8 medium baking potatoes (about 8 ounces each)
1/2 cup butter, cubed
2/3 cup sour cream
2/3 cup 2% milk
1 teaspoon salt
3/4 teaspoon pepper
10 bacon strips, cooked and crumbled, divided
2 cups shredded cheddar cheese, divided
4 green onions, chopped, divided

Steps:

  • Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 350°. , When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper., Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half the green onions into potato mixture (do not overmix)., Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes.

Nutrition Facts : Calories 301 calories, FatContent 19g fat (11g saturated fat), CholesterolContent 57mg cholesterol, SodiumContent 517mg sodium, CarbohydrateContent 22g carbohydrate (3g sugars, FiberContent 2g fiber), ProteinContent 10g protein.

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