TWICE-BAKED POTATO CASSEROLE

Twice-Baked Potato Casserole image

Capture the fabulous flavor of twice-baked potatoes without having to fill individual shells.

Provided by Betty Crocker Kitchens

Time 55m

Yield 14

Number Of Ingredients 7

Ingredients

6 medium baking potatoes (2 1/2 to 3 lb), peeled, cut into fourths
1/2 cup milk, heated
1 teaspoon salt
1/8 teaspoon pepper
1/2 cup sour cream
3 tablespoons chopped fresh chives
1 1/2 cups finely shredded Cheddar cheese (6 oz)

Steps:

In 4-quart saucepan, place potato pieces and add enough water to cover. Heat to boiling; reduce heat to medium-low. Cook uncovered 15 to 20 minutes or until tender. Drain and return to saucepan.
Heat potatoes over low heat about 1 minute to dry potatoes, shaking pan often to keep potatoes from sticking and burning. (This will help make mashed potatoes fluffy.)
Heat oven to 350°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray. Add milk, salt and pepper to potatoes. Mash with potato masher until no lumps remain. Beat in sour cream, chives and 1/2 cup of the cheese. Spoon into baking dish. Sprinkle with remaining 1 cup cheese.
Bake uncovered 10 to 15 minutes or until thoroughly heated and cheese is melted.

Nutrition Facts : Calories 130, Carbohydrate 16 g, Cholesterol 20 mg, Fat 1, Fiber 2 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 1 g, TransFat 0 g