Twice-Baked Potato Casserole
This recipe is SO GOOD! It makes ALOT!
I usually freeze half for another meal.
You can also use reduced-fat and low-sodium ingredients.
- Preparing Time: 30 minutes
- Total Time: 1 hour and 30 minutes
- Served Person: 12
dad
potato
fall
comfort
comfortcollection5
gf
rsf
cp
makeahead
glutenfree5
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 1 cup milk
- 1 cup sour cream
- 1/2 teaspoon pepper
- 5 lbs potatoes peeled, quartered
- 6 tablespoons butter
- 2 1/2 cup cheddar cheese
- 2 large eggs large
- 1/2 cup green onions chopped
- 1/2 cup bacon cooked crisp, crumbled
- Carbohydrate 38.4924420570938 g
- Cholesterol 98.7419791788235 mg
- Fat 11.823588327147 g
- Fiber 4.19616131735532 g
- Protein 17.0459455821105 g
- Saturated Fat 5.63304893461478 g
- Serving Size 1 1 Serving (285g)
- Sodium 421.720714957591 mg
- Sugar 34.2962807397384 g
- Trans Fat 1.18247183203052 g
- Calories 325 calories
1. Heat oven to 350. 2. Lightly coat a 3 qt. shallow baking dish with non-stick spray. 3. Cook potatoes in just enough water to cover for 20 - 25 minutes, until tender when pierced. 4. Drain in a colander and return to pot. 5. Add butter to potatoes, mash with a potato masher until smooth. 6. Stir in 2 c. cheese, milk, sour cream and eggs until blended. 7. Then add onions and bacon bits, reserving a few tablespoons of each for garnish. 8. Stir in salt and pepper. 9. Spoon into prepared baking dish. 10. Sprinkle with remaining 1/2 c. cheese and bacon. 11. Bake, uncovered, 40 minutes or until top is lightly golden. 12. Sprinkle with remaining onions.
