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Twice Baked Potato Casserole
This Twice Baked Potato Casserole has all the flavors of twice-baked potatoes but is as easy to make as mashed potatoes. No need to refill potato skins when you can just spread it in a pan and bake it!
👥 8 Servings⏱️ Prep & Cook: 30 min🔥 Cook: 30 min👤 Meggan Hill📖 culinaryhill
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●microwave
- ●knife
- ●bowl
- ●pan
📝 Preparation Steps
1
Adjust an oven rack to the middle position and preheat oven to 400 degrees. Poke a few holes in each potato with a fork. Add the potatoes to the microwave and heat at full power for ⏱️ 5 minutes. Using oven mitts or a kitchen towel, flip the potatoes over.
2
Heat at full power ⏱️ 5 minutes longer. The potatoes should feel soft and be easily pierced in the middle with a paring knife and slide off the knife. If they aren't quite done, microwave in 30-second increments as needed. Cool.
3
When the potatoes are cool enough to handle, peel the potatoes. Add to a large bowl and mash until smooth. Add sour cream, 1/2 cup cheese, milk, butter, 1/2 cup scallions, half the bacon, and salt and pepper to taste (I like 3/4 teaspoon salt and 1/4 teaspoon pepper).
sour cream1 cup
4
Spoon the potato mixture into an 8-inch by 8-inch pan. Sprinkle the remaining 1/2 cup cheese and bacon over the top. Bake until heated through, about 15 to ⏱️ 20 minutes, then garnish with remaining 1/2 cup scallions.
Nutrition Facts
calories
300 kcal
fat Content
20 g
serving Size
1 cup
fiber Content
2 g
sugar Content
3 g
sodium Content
294 mg
protein Content
10 g
trans Fat Content
0.2 g
cholesterol Content
56 mg
carbohydrate Content
23 g
saturated Fat Content
11 g
unsaturated Fat Content
6 g
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