Twice Baked Potato Casserole
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10 servings
Ingredients
6 medium baked Russet potatoes
3/4 cup sour cream
4 ounces cream cheese, at room temperature
1/4 cup salted butter, at room temperature
1/2 cup milk or cream, warmed
1/2 teaspoon garlic powder
1 tablespoon fresh parsley, chopped
2 cups cheddar cheese, shredded
2 green onions, thinly sliced
1/2 pound bacon, cooked and crumbled
salt and black pepper to taste
Toppings
1 green onion thinly sliced
2 slices bacon cooked and crumbled
1/2 cup shredded cheddar cheese
Instructions
Preheat oven to 375°F.
Cut baked potatoes in half lengthwise and use a spoon to scoop the potato flesh into a bowl.
Mash the warm potatoes with a potato masher. Add sour cream, cream cheese, and butter. Continue mashing, adding milk/cream a little at a time until the potatoes have a creamy consistency.
Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.
Sprinkle with toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.
Notes
To Bake Potatoes: Preheat the oven to 425 degrees F. Scrub the potatoes and poke each potato with a fork 5-6 times. Place them directly on the middle rack of the oven. Bake for 40-50 minutes or until tender when poked with a fork. Remove from the oven and let cool until the potatoes are easy to handle.
Nutrition Info:
Serving: 0.75cups | Calories: 443 | Carbohydrates: 25g | Protein: 14g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 451mg | Potassium: 672mg | Fiber: 1g | Sugar: 2g | Vitamin A: 770IU | Vitamin C: 8.7mg | Calcium: 266mg | Iron: 1.5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.