Twice-Baked Potato Casserole

Twice-Baked Potato Casserole
Twice-Baked Potato Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 5

    lbs Potatoes ; peeled, quartered

  • 6

    Tblsp Butter

  • 2 1/2

    cup Cheddar Cheese ; shredded

  • 1

    cup Milk

  • 1

    cup Sour cream

  • 2

    Eggs ; large

  • 1/2

    cup Green Onions ; chopped

  • 1/2

    cup Bacon ; cooked crisp, crumbled

  • 2 1/2

    teaspoons Salt

  • 1/2

    teaspoon Pepper

Directions

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, sourcream and eggs until blended. 7. Then add onions and bacon bits, reserving a few tablespoons of ea 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 light golden. 12. Sprinkle with remaining onions.

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