Twice Baked Potato Casserole
Twice Baked Potato Casserole
With its creamy, delicious, bacon-y goodness, who can resist this twice baked potato casserole. Definitely a great comfort food item that is also makes a perfect side dish for holiday meals.Photo by: Sabrina Baksh
Ingredients
- 8 medium yukon gold potatoes, peeled and chopped
- 1 12 ounce can evaporated milk
- 1 1/2 cups, shredded sharp cheddar cheese
- 1/2 cup butter, melted
- 1/2 cup sour cream or Icelandic yogurt
- 5 strips bacon, cooked and finely chopped
- 4 green onions, finely chopped
- 1 clove garlic, minced
- 1-2 teaspoons salt (start with 1 teaspoon)
- 1/4 teaspoon black pepper
Instructions
- Fry bacon, drain and chop or crumble into small pieces. Chop green onions and set it and the bacon aside in refrigerator until ready to use.
- Bring 8 1/2 cups of water to boil with 1 tablespoon salt. Peel and chop potatoes. Add to boiling water. Reduce heat to medium high and boil potatoes for 20 minutes or until very tender. Strain potatoes. I recommend using a potato ricer for this recipe (any mashed potato recipe really), but if you do not have access to one then a masher or mixer will work.
- Preheat oven for 350 degrees F. If warming on the grill, set over medium-high to medium indirect heat for 20-25 minutes.
- In a medium microwave safe bowl melt butter. Add to pot along with the evaporated milk, 3/4 of the chopped green onion, 3/4 of the chopped bacon, 1 cup of the cheese, garlic, 1 teaspoon salt, and black pepper. Stir to combine. Taste for salt content and add the remaining 1 teaspoon salt if needed.
- Scoop potato mixture into a casserole pan or disposable aluminum pan (if grilling), and top with remaining, cheese, green onion, and bacon. Bake for 20-25 minutes, or until cheese has melted and sides are beginning to brown.
- Remove from oven (or grill), and serve.
- Store leftovers in an airtight container in refrigerator for up 4 or 5 days after initial preparation.
