Twice Baked Potato Casserole

This Twice Baked Potato Casserole is the perfect comfort food! A delicious combination of Creamy Potatoes with sour cream, sharp cheddar cheese, bacon, and green onions as well as a bit of mayo. Be sure to scroll our page and check out all the different versions including the Potato and Bacon Casserole too and don’t forget to Pin your favourites. 

  

Ingredients:

• 8 medium potatoes, scrubbed and dried
• 2 Tbls olive oil
• 1 Tbls kosher salt
• ¾ pound sliced bacon, cooked and crumbled (how to bake bacon)
• 2 cups shredded sharp cheddar cheese
• ¾ cup mayonnaise
• ½ cup sour cream
• 5-6 green onions, sliced
• salt and pepper to taste

Directions:

1. Preheat oven to 400 degrees.
2. Rub potatoes with olive oil and salt and place on baking sheet.
3. Bake for 45-60 minutes or until tender when pierced with a fork, flipping halfway through.
4. Let cool for 15 minutes.
5. Preheat oven to 350 degrees.
6. Cut potatoes into bite-sized pieces and place in a bowl. Its perfectly acceptable for the potato pieces to slightly fall apart.
7. Stir in mayonnaise and sour cream.
8. Set aside ⅓ cup cheese, 3Tbs bacon, 2 Tbls sliced green onions for the top of the casserole and stir in remaining ingredients.
9. Spoon into a greased 9x9 baking dish. Top with reserved shredded cheese bacon. Cover dish with foil and bake in 350 degree oven for 30 minutes, removing foil for the last 10 minutes.
10. Top with remaining sliced green onions and serve.

Source:  momontimeout.com

The Chives Potato

Ingredients:

16 ounces potatoes
3 to 5 garlic cloves, thinly sliced
4 tablespoons butter, melted
2 tablespoons olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
Shredded Cheese of your choice- 1-cup
Sour Cream, recipe follows**

Directions:

Preheat oven to 400 degrees F.

Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through.
Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil.
Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
When the potatoes begin to “fan out” it’s time to make the magic happen. Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:

1/2 cup sour cream
1/2 teaspoon garlic powder
1 tablespoon finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Source:  Cheryle Pestana