Twice Baked Potato Casserole
Serves: 3
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
53
Sweetness
44
Sourness
40
mins
Prep time (avg)
5.7
Difficulty
Ingredients:
450 g
Bacon (thin)6 tbsps
Canola Oil2 cups
Sour Cream2 cups
Grated Cheddar2 cups
Whole Milk4 tsps
Seasoned SaltDirections:
1
Watch how to make this recipe
2
Preheat the oven to 400 degrees F
3
Cook the bacon in a saute pan until crispy; let cool and then crumble
4
Scrub the potatoes, then place them on baking sheets
5
Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour
6
Remove the potatoes and lower the oven temperature to 350 degrees F
7
Slice the butter into pats and transfer to a large mixing bowl
8
Add the bacon and sour cream
9
With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl
10
Tear up 3 of the skins and throw them in
11
Smash the potatoes with a potato masher
12
Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well
13
Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes