If you're anything like me, you're always on the lookout for comforting and delicious recipes to add to your repertoire. And let me tell you, this twice baked potato casserole definitely fits the bill!
TWICE BAKED POTATO CASSEROLE
Check out these mouth-watering images of the dish:
INGREDIENTS:
- 6 large potatoes, baked
- 1 cup sour cream
- 1/2 cup milk
- 1/4 cup butter, softened
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
- 12 slices bacon, cooked and crumbled, divided
- 3 green onions, sliced, divided
INSTRUCTIONS:
- Preheat oven to 350°F.
- Cut the baked potatoes in half lengthwise and scoop out the inside, leaving about a 1/4 inch shell.
- In a large mixing bowl, mash the potato insides with the sour cream, milk, butter, salt, and pepper until smooth.
- Stir in 1 1/2 cups of the shredded cheddar cheese, 3/4 of the cooked and crumbled bacon, and 2/3 of the sliced green onions.
- Spoon the mixture evenly into the potato shells.
- Sprinkle the remaining shredded cheddar cheese, cooked and crumbled bacon, and sliced green onions over the top of the potatoes.
- Bake for 20-25 minutes or until heated through and cheese is melted and bubbly.
NUTRITION:
Here's the nutritional information for this recipe:
- Calories: 540
- Protein: 21g
- Fat: 33g
- Carbohydrates: 37g
- Fiber: 3g
- Sodium: 920mg
TIPS:
- This dish can be made ahead of time and stored in the fridge until ready to bake.
- Feel free to mix up the toppings - try using diced ham, chopped cooked chicken, or sautéed mushrooms.
- Add a sprinkle of paprika or cayenne pepper for a bit of extra flavor.
Trust me, this twice baked potato casserole is sure to become a family favorite!
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