Twice Baked Potato Casserole
From the kitchen of Amy Cantu
This recipe has been on northpole.com from the beginning… since 1996! We hope you enjoy this classic North Pole recipe. Let us know your opinion by submitting a review!
Good for parties/potlucks, Kid friendly, Travels well
5 pounds all-purpose potatoes, peeled and quartered
1/2 stick (4 tablespoons) butter
1 1/2 cups shredded reduced-fat cheddar cheese, divided
1 cup 1% low-fat milk
1 cup reduced fat sour cream
1 cup sliced scallions
4 slices bacon, cooked crisp
2 1/2 teaspoons salt
1/2 teaspoon ground black pepper
Preheat oven to 350 degrees.
Lightly coat a shallow 3 quart baking dish with non-stick cooking spray.
Cook potatoes in a large pot with water to cover for 20 to 25 minutes, until tender when pierced.
Drain well and return to pot.
While potatoes are still hot, add butter and mash with a potato masher until smooth.
Stir in 1 1/4 cup of cheese, milk, sour cream and eggs until blended.
Then add 3/4 cup of scallions, 2 slices of bacon, crumbled; salt and pepper.
Spoon into the prepared baking dish.
Sprinkle with remaining 1/4 cup cheese and 2 slices of bacon, crumbled.
Bake uncovered for 40 minutes or until the top is lightly golden brown.
Sprinkle with remaining 1/4 cup scallions.
This was a great twist on potatoes for something different. I didn't have scallions so I used onions and it was still great!