Twice Baked Potato Casserole
This dish is so tasty and you can prepare it up to 2 days ahead. All you have to do is pull it out of the fridge and heat. Add a ham, some veggies, rolls, and if pressed for time a store bought dessert and you have a company ready meal you are not too tired or stressed to enjoy.
Serves: 12
Prep: 20 min Cook: About 25 min Bake: About 40 min
Per Serving: 46 cents
Planning Tip: The bacon and cheese can be prepared up to 3 days ahead. Bag and refrigerate separately. The casserole can be assembled in a microwave-safe or oven-to-table serving dish up to 2 days ahead and baked up to 1 day ahead. Cool, cover and refrigerate. Reheat in microwave, covered with lid or vented plastic wrap, or if time allows in a covered baking dish 25 to 30 minutes in a 350 degree oven.
5 lb all-purpose potatoes, peeled and quartered
½ stick (4 Tbsp) butter or margarine
12 oz. Velveeta shreds
1 cup each 1% milk and reduced-fat sour cream
4 oz. Cream cheese
2 large eggs
1 cup scallions, sliced thin
4 slices bacon, cooked crisp, crumbled
2 ½ tsp salt
½ tsp ground black pepper
1. Heat oven to 350 degrees. Lightly coat a shallow 3-qt baking dish with nonstick spray.
2. Cook potatoes in a large pot with water to cover 20 to 25 minutes until tender when pierced. Drain
in a colander. Return hot potatoes to the pot.
3. Add butter, all but ¼ cup of cheese, milk, sour cream, cream cheese and eggs mash until blended. Next stir in ¾ cup
Scallions, and ½ the crumbled bacon and all the salt and pepper. Spoon into prepared baking dish;
Sprinkle with remaining ¼ cup cheese and the bacon.
4. Bake, uncovered, 40 minutes or until top is light golden. Sprinkle with remaining ¼ cup scallions.
HINTS: Make sure you mash potatoes while still hot or they will become gummy
Source: the original recipe was from a Woman’s Day magazine but I tweaked it a little.
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