Twice-Baked Cheddar Potato Casserole

Photo by Susan M.
Adapted from tasteofhome.com

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

12

Servings

PREP TIME

25

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Adapted from tasteofhome.com

Ingredients

  • 8

    medium baking potatoes (about 8 ounces each)

  • 1/2

    cup butter, cubed

  • 2/3

    cup sour cream

  • 2/3

    cup 2% milk

  • 1

    teaspoon salt

  • 3/4

    teaspoon pepper

  • 10

    Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, divided

  • 2

    cups (8 ounces) shredded cheddar cheese, divided

  • 4

    green onions, chopped, divided

Directions

Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender. 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 of the green onions into potato mixture (do not over mix). Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake 15-20 minutes or until heated through and cheese is melted. Yield: 12 servings

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