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POTATOES - CASSEROLE - Twice Baked Potato Casserole
Nb persons: 16
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| Twice Baked Potato Casserole Recipe courtesy of Ree Drummond Ingredients | |
| 1 pound | thin bacon |
| 16 | russet potatoes |
| 6 tablespoons | canola oil |
| 4 sticks (1 pound) | salted butter, plus more for buttering baking dish |
| 2 cups | sour cream |
| 2 cups | grated Cheddar or Jack, (or a mix of both), plus more for topping |
| 2 cups | whole milk |
| 4 teaspoons | seasoned salt |
| 6 | green onions, sliced |
| Kosher salt | |
| freshly ground black pepper | |
Directions
Preheat the oven to 400 degrees F.
Cook the bacon in a saute pan until crispy; let cool and then crumble.
Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.
Read more at: http://www.foodnetwork.com/recipes/ree-drummond/twice-baked-potato-casserole.print.html?oc=linkback
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