twice baked potato casserole
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This recipe cam be used to make into potatoes by scooping out the pulp, leaving a little in the shells. Stuff them and bake on a cookie sheet 25-30 min. Reserve half the cheese to sprinkle on top. I prefer it as a casserole for ease and convenience.
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yield
6 serving(s)
method
Bake
Ingredients For twice baked potato casserole
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7yukon gold potatoes (i use russets)
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2 Tbspmargarine, softened (i use salted butter)
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1 bottlebacon pieces, not dried (get that bag from the salad toppings section of the store)
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1 1/2 cshredded cheddar
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2 Tbspminced chives
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salt and pepper
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1 cmilk
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1 Tbspminced garlic, or more, to taste
How To Make twice baked potato casserole
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1Bake potatoes at 375 degrees for one hour or until tender. Cool slightly. Peel most of the skins off, then mash with butter and milk and add in the garlic. Spray casserole dish with PAM. Combine remaining ingredients and blend well before adding potatoes. Combine with potatoes and put into casserole. Return to oven long enough to melt cheese and warm everything well.
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