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Monday, November 18, 2013
Twice Baked Potato Casserole
Twice Baked Potato Casserole
We had twice baked potatoes at a friends several years ago for Thanksgiving. My husband seemed to like them and I was excited for a new potato side for our meals. I made them a few times and realized my husband was just eating the inside, not the potato skins. Turns out, he just likes cheesy mashed potatoes! So, I started making cheesy mashed potatoes for a side dish. This is just a nice casserole version of it, perfect for the holidays since it can be prepared in advance and then popped in the oven! It's delicious!
Ingredients:
6 russet potatoes
5 slices bacon
1/4 cup unsalted butter, melted
1/2 cup milk
1/2 cup sour cream
2 1/2 cups cheese, grated (we use Colby jack)
salt and pepper to taste
Directions:
Preheat oven to 350*F. Peel potatoes and cut into 1 inch chunks. Place in a large saucepan and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat and reduce to a simmer. Cook until tender and easily pierced with a fork, about 20 minutes. Drain, return to pan and set aside. Meanwhile, cook bacon until crisp (we like to bake it in the oven at 375* for about 25 minutes, turns out perfect every time!). Let cool and then crumble. Mash the potatoes (we use a potato ricer) and add butter, milk, sour cream, 2 cups of cheese, salt, and pepper. Stir until well combined. Transfer to a greased casserole dish. Top with remaining cheese and bacon. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Serve immediately.
By: SippitySup
Labels:
Potatoes
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