Twice Baked Potato Casserole

            5 lbs of potatoes; peeled and diced

6 tablespoons of Butter

2/12 Cups Cheddar Cheese

1 Cup Milk

1 Cup Sour Cream

2 Large Eggs

1/2 Cup Chopped Green Onions(optional)

1/2 Cup Cooked Bacon Chopped up(I use the bacon in the little bags)

2 1/2 Tsp Sea Salt

Pepper to taste


Heat oven to 350.

2. Lightly coat a 3 qt. shallow baking dish with non-stick spray.

3. Cook potatoes in just enough water to cover for 20 – 25 minutes, until tender when pierced.

4. Drain in a colander and return to pot.

5. Add butter to potatoes, mash with a potato masher until smooth.

6. Stir in 2 c. cheese, milk, sourcream and eggs until blended.

7. Then add onions and bacon bits, reserving a few tablespoons of each for garnish.

8. Stir in salt and pepper.

9. Spoon into prepared baking dish.

10. Sprinkle with remaining 1/2 c. cheese and bacon.

11. Bake, uncovered, 40 minutes or until top is lightly golden.

12. Sprinkle with remaining onions.


2 responses to “Twice Baked Potato Casserole

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