Twice-Baked Cheddar Potato Casserole

• Vegetarian
• Gluten free

• Produce

  • 8 Baking potatoes, medium
  • 4 Green onions

• Baking & Spices

  • 3/4 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 2/3 cup 2% milk
  • 1/2 cup Butter
  • 2 cups Cheddar cheese
  • 10 Jones dairy farm
  • 2/3 cup Sour cream

Found on tasteofhome.com

Description

Ingredients

• 8 medium baking potatoes (about 8 ounces each)
• 1/2 cup butter, cubed
• 2/3 cup sour cream
• 2/3 cup 2% milk
• 1 teaspoon salt
• 3/4 teaspoon pepper
• 10 Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled, divided
• 2 cups shredded cheddar cheese, divided
• 4 green onions, chopped, divided

Directions

• Directions Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake 45-60 minutes or until tender. Remove from oven; reduce oven setting to 350°. When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper. Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half of the green onions into potato mixture (do not overmix). Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake 15-20 minutes or until heated through and cheese is melted. Yield: 12 servings (2/3 cup each). Originally published as Twice-Baked Cheddar Potato Casserole in Taste of Home December 2014, p46 window._taboola = window._taboola || []; _taboola.push({ mode: thumbnails-i, container: taboola-native-stream-thumbnails, placement: Native Stream Thumbnails, target_type: mix });

Nutrition