TWICE BAKED POTATO CASSEROLE
This tasty Twice Baked Potato Casserole has all the wonderful flavors of twice baked potatoes with less work. Just spoon the potato mixture into one big casserole dish, top with the remaining bacon cheese and green onions, and bake. No tedious scooping out potatoes, mixing, and stuffing it back in the skins. This dish is always...
Provided by Beth Pierce
Categories Potatoes
Time 1h30m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 375 degrees. Wash, dry, and prick the potatoes with a fork. Place in the oven and bake for 45-60 minutes or until fork tender.
- 2. Plunge the baked potatoes into ice cold water. Using your fingers gently peel the potatoes. Cut the hot potatoes into large cubes and scoop into a large bowl.
- 3. Add the butter, sour cream, milk, onion powder, garlic powder, salt, pepper, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack cheese, half the bacon, and half the scallions. Mash with a handheld potato masher and spoon into a 2 quart baking dish. Top with the remaining cheese, bacon, and green onions.
- 4. Bake 30 minutes or until the cheese is melted and the casserole is hot.
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