Twice Baked Potato Casserole Recipe Southern Savers Drain the potatoes. preheat the oven to 400 degrees. add the milk and butter to the stockpot and put back on the stove over low heat. add the potatoes, milk, and spices and use a potato masher or immersion blender to get out the biggest chunks of potatoes. stir in half the cheese, half the bacon, and half the green onions. Add cream and sour cream, and stir until mostly smooth. step 3. cut potato skins into 1 inch pieces, and stir 1 2 cup into mashed potatoes. stir in half the bacon, 1 4 cup scallions, and remaining salt and pepper. transfer to a lightly greased 2 quart baking dish. top with cheese and remaining skins. step 4.
Twice Baked Potato Casserole Recipe Southern Savers Combine cooked potato, parsley, pepper, salt, milk, sour cream, and butter in a large bowl and beat with a mixer until fluffy. add ½ cup cheese and half of the chopped bacon and mix with a spoon until combined. spread potato mixture evenly in a casserole dish. top with remaining cheese and chopped bacon. bake for 20 minutes. Step 17 add the mashed potato mixture to the prepared baking dish. step 18 top the casserole with the reserved bacon and the remaining 1 cup of cheese. step 19 bake, uncovered, until heated through and the cheese has melted, for about 20 25 minutes. step 20 serve with green onions and grated cheese. explore more favorites. Instructions. preheat oven to 375°f. if using baked russet potatoes, cut them in half lengthwise and use a spoon to scoop the potato flesh into a bowl. mash the warm baked potatoes or boiled potatoes with a potato masher. add butter, cream cheese, and sour cream. continue mashing, adding milk cream a little at a time until the potatoes have a. Preheat oven to 400°. line a rimmed baking sheet with parchment paper. rub potatoes evenly with oil, and place on prepared baking sheet. bake, turning occasionally, until fork tender, 45 minutes to 1 hour.
Twice Baked Potato Casserole A Southern Soul Instructions. preheat oven to 375°f. if using baked russet potatoes, cut them in half lengthwise and use a spoon to scoop the potato flesh into a bowl. mash the warm baked potatoes or boiled potatoes with a potato masher. add butter, cream cheese, and sour cream. continue mashing, adding milk cream a little at a time until the potatoes have a. Preheat oven to 400°. line a rimmed baking sheet with parchment paper. rub potatoes evenly with oil, and place on prepared baking sheet. bake, turning occasionally, until fork tender, 45 minutes to 1 hour. When ready to bake casserole, preheat oven to 350 degrees f. butter an 8 x 8 inch baking dish; set aside. blend together the evaporated milk, sour cream and melted butter. add parsley, garlic salt and pepper. pour mixture over the potatoes and gently toss. use a potato masher to break down the chunks to desired texture. Smash the potato mixture with a potato masher until well combined and creamy (some potato lumps are okay since it's baked potatoes). add mixture to a 9"x13" casserole dish. top the casserole with remaining shredded cheese and reserved bacon. bake, uncovered, for 20 25 minutes. top with sliced green onions and serve warm.
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