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TWICE BAKED POTATO CASSEROLE
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Salads - Soups - Sidedishes
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Gluten-Free
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10
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| Preptime |
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40 minutes
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Ingredients |
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5 medium russet potatoes, BAKED AND COOLED (3 to 3 1/2 pounds of potatoes)
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Salt & pepper
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1 1/4 cups sour cream
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1/2 cup milk
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1/3 cup melted butter
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2 cups grated sharp cheddar cheese
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8 slices bacon, cooked and crumbled
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Green onions
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Instructions |
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Preheat oven to 350 degrees.
Cut BAKED potatoes into 1-in. cubes. Place in a
greased 13×9 inch baking dish. Sprinkle with salt
and pepper.
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In a small bowl, whisk together the sour cream and
milk and pour over potatoes. Next pour melted butter
over then top with grated cheese.
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Cover with foil and bake for 25 minutes. Remove from
oven and take off foil and sprinkle with crumbled
bacon. Put back in the oven for 5 minutes.
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Garnish with chopped green onions, if desired.
Can try using Sour cream with chives instead of
plain sour cream
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Originally Submitted
11/2/2022
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