RECIPE TWICE BAKED POTATO CASSEROLE RECIPES
TWICE-BAKED CHEDDAR POTATO CASSEROLE RECIPE: HOW TO MAKE IT
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
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.
TWICE-BAKED POTATO CASSEROLE RECIPE: HOW TO MAKE IT
My daughter gave me this twice-baked potatoes recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. —Betty Miars, Anna, Ohio
Provided by Taste of Home
Categories Side Dishes
Total Time 35 minutes
Prep Time 15 minutes
Cook Time 20 minutes
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. , Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.
Nutrition Facts : Calories 594 calories, FatContent 38g fat (23g saturated fat), CholesterolContent 128mg cholesterol, SodiumContent 702mg sodium, CarbohydrateContent 34g carbohydrate (6g sugars, FiberContent 3g fiber), ProteinContent 24g protein.
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- 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.
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TWICE BAKED POTATO CASSEROLE RECIPE - FOOD.COM
I used all light products and skimped on the amounts on the cheese and sour cream. It was delicious.
The recipe says it serves 6-8 but I think 8-10 for sure based on our family.
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Total Time 45 minutes
Calories 623.5 per serving
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Total Time 45 minutes
Calories 623.5 per serving
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BEST TWICE BAKED POTATO CASSEROLE RECIPE - HOW TO ... - DELISH
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Total Time 2 hours 10 minutes
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- Preheat oven to 400°. Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Remove from oven and let cool slightly. Slice warm potatoes in half and remove flesh with a spoon and place in a large bowl; discard skin. Mash flesh and add butter, cream cheese, sour cream and milk and stir to combine and until butter and cream cheese is melted. Fold in 2 cups cheddar, three quarters of the bacon, three quarters of the chopped green onion, and garlic powder. Season with salt and pepper. Brush a medium baking dish with butter and transfer potato mixture into dish. Sprinkle with remaining 3/4 cup cheddar cheese. Bake until cheese is melty, about 20 minutes. Turn oven to broil and broil until golden, 2 to 3 minutes. Let cool 10 minutes. Top with remaining bacon and green onions.
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At its simplest, a twice-baked potato is creamy, cheesy mashed potatoes cradled in crisp, salty skin. That’s the recipe you see here: comforting, satisfying and pretty much ideal. But if you dream of other flavor combinations, like bacon, scallions and sour cream; blue cheese and chives; or cauliflower and Parmesan, just follow the recipe below and stir in any additions (reserving some for garnish) after the dairy in Step 3. Shower the top with more grated cheese if you like, then bake, garnish and dig in.
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Total Time 2 hours
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Calories 590 per serving
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This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.
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Total Time 1 hours 35 minutes
Category side-dish
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BEST TWICE BAKED POTATO CASSEROLE RECIPE - HOW TO ... - …
Twice Baked Potato Casserole from Delish.com is basically the most decadent mashed potatoes ever.
From delish.com
Reviews 5
Total Time 2 hours 10 minutes
Category low sugar, nut-free, autumn, dinner party, dinner, side dish
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Reviews 5
Total Time 2 hours 10 minutes
Category low sugar, nut-free, autumn, dinner party, dinner, side dish
Cuisine American
- Preheat oven to 400°. Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Remove from oven and let cool slightly. Slice warm potatoes in half and remove flesh with a spoon and place in a large bowl; discard skin. Mash flesh and add butter, cream cheese, sour cream and milk and stir to combine and until butter and cream cheese is melted. Fold in 2 cups cheddar, three quarters of the bacon, three quarters of the chopped green onion, and garlic powder. Season with salt and pepper. Brush a medium baking dish with butter and transfer potato mixture into dish. Sprinkle with remaining 3/4 cup cheddar cheese. Bake until cheese is melty, about 20 minutes. Turn oven to broil and broil until golden, 2 to 3 minutes. Let cool 10 minutes. Top with remaining bacon and green onions.
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