twice baked potato casserole
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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prep time
cook time
method
Bake
yield
6 serving(s)
Ingredients
- 7 - yukon gold potatoes (i use russets)
- 2 tablespoons margarine, softened (i use salted butter)
- 1 bottle bacon pieces, not dried (get that bag from the salad toppings section of the store)
- 1 1/2 cups shredded cheddar
- 2 tablespoons minced chives
- - salt and pepper
- 1 cup milk
- 1 tablespoon minced garlic, or more, to taste
How To Make twice baked potato casserole
-
Step 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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