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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (325g) Recipe makes 6 servings |
||
| Calories 502 | ||
| Calories from Fat 292 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 32.5g | 50% | |
| Saturated Fat 17.4g | 87% | |
| Monounsaturated Fat 10.6g | ||
| Polyunsaturated Fat 2.0g | ||
| Trans Fat 0.0g | ||
| Cholesterol 146mg | 48% | |
| Sodium 449mg | 18% | |
| Potassium 996mg | 28% | |
| Total Carbohydrate 36.8g | 12% | |
| Dietary Fiber 4.5g | 17% | |
| Sugars 2.1g | ||
| Protein 17.1g | 34% | |
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Twice- Baked Potato Casserole
By: evelyn/athens
May 26, 2005
The flavour of twice-baked potatoes in an easy casserole dish (no cream soups!) for everyone to share.
SERVES 6
Ingredients
- 2 1/2 lbs potatoes, peeled and quartered
- 4 tablespoons butter
- 1 1/2 cups cheddar cheese or swiss cheese, grated and divided
- 3/4 cup milk
- 1/2 cup sour cream
- 2 eggs
- 3/4 cup sliced scallion or green onion
- 5 slices bacon, cooked crisp
- salt and pepper
Directions
1
Preheat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.2
Cook potatoes in a large pot with salted water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 cup of cheese, milk, sour cream and eggs until blended. Then add 1/2 cup of scallions, 3 slices of bacon, crumbled; salt and pepper to taste.3
Spoon into the prepared baking dish. Sprinkle with remaining cheese and 2 slices of bacon, crumbled.4
Bake uncovered for 35-40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup of scallions and serve.
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Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Preparation > Time to Make > < 4 hours
- Preparation > Simple
- Preparation > Equipment > Oven > Casseroles
- Occasion > Holiday/Event > Non-Religious > Independence Day
- Occasion > Holiday/Event > Non-Religious > St. Patricks Day
- Occasion > Holiday/Event > Non-Religious > Super Bowl
- Dietary > Kid Pleaser
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Lizzie-Babette
On Dec 28, 2008
Wow! We made this as a side for our Christmas 2008 dinner. I only substituted chives for scallions, and doubled the recipe, adding a bit more milk (I used Hood Fat Free Smart Milk) and light sour cream, based on other reviewer comments. The eggs really made this recipe special, I think, adding a subtle richness, and a puffiness to the casserole that was very festive on our Christmas table. The taste was out of this world - rich and satisfying, without being overwhelming or too fussy. Everyone loved it, and has requested that it make an appearance for other get-togethers. Thanks for another wonderful recipe, Evelyn!
From: P.J.
On Sep 14, 2008
I make this casserole often using left over mashed potatoes. Instead of using bacon, I use diced ham. This is a great way to use up lefteovers. I never add egg to mine, It really does add much to the taste.
From: Loves2Teach
On Jun 7, 2005
I really enjoyed this recipe! I agree that the end result was a bit crumbly, so next time I will add a bit more milk. Dh also requested for me to wait until last for the cheese, and to just let it melt on top. Thanks so much for sharing, we will have this again soon.
From: riffraff
On Jun 6, 2005
My DD found this recipe and requested it. Everyone really loved it. Easy to make. We doubled the cheese and the green onions. Thanks!
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