Thursday, September 25, 2014

Twiced Baked Potato Casserole

I didn't post my usual recipe on Tuesday since, naturally, we had other things to celebrate, but I didn't want to forget to post this delicious side dish (which happens to be perfect for the cooler weather). And ohhh my goodness. This is a good one. Let's just get it out in the open upfront that this isn't the healthiest recipe. But sometimes you just need an indulgent side dish. Normally I make this for special occasions, like Thanksgiving or Christmas, but on a recent weekend we had family over and were planning to grill steaks, so I decided to go for it.

The best thing about this dish is it's super easy (as is everything I make) and you can make the entire thing in advance, so it's perfect for dinner parties or holidays when you don't want to spend the whole evening in the kitchen.

Twice Baked Potato Casserole
(serves 6 or so)

8 baking potatoes
3 green onions, diced
4-5 strips bacon, diced into small bite sized pieces 
1 cup sharp cheddar, divided
1/2 cup sour cream
1/2 block cream cheese
3 TBL butter
1/4 cup milk

Wash and peel your potatoes. Cut into quarters and place in a large pot. Fill with water until water just covers potatoes. Add several "shakes" (yes, that's a technical cooking term, haha!) of salt. Let boil until potatoes are done and easily pierced with a fork. Drain potatoes and return to pot. Add sour cream, cream cheese, butter and milk. Mash. I first used a potato masher to mash and then finished with my immersion blender. If you like "chunkier" potatoes, you can stop after you mash by hand. Once all are well combined, add in green onions, bacon and 1/2 cup of the cheese. Mix well. (At this point, if you are making it in advance, wrap with plastic wrap and store in the fridge, up to 24 hours). When ready to bake, top with remaining cheese and put in oven at 375 for about 30-45 minutes (if it's been in the fridge, it's best to let it sit out on the counter for 30 minutes or so to let it get to room temp. before baking). 


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