Twice Baked Potato Casserole
I made this in March for a dinner party with friends and it was a big hit. I got the idea from a pinterest pin, but altered the recipe to make it slightly healthier (albeit, its not great for you...but, it is so good). As I always say, eat everything in moderation.
This is a picture of the casserole prior to being put in the oven.
Ingredients:
1 package bacon, diced
12-16 small-medium red potatoes or white potatoes cut in half (about 4 lbs; peeling optional)
4 oz. low fat cream cheese (1/2 a block)
1 cup low fat sour cream
1/2 stick butter
1 plus 1/2 tsp. salt (more to taste if necessary)
1 tsp. black pepper
1/4 cup or more if desired diced fresh chives (I use fresh from my garden)
1 1/2 cups shredded cheddar cheese
Directions:
Preheat oven to 350 degrees.
Place the diced bacon into a skillet and cook on medium heat until crispy. When done, strain bacon and place on a plate covered in paper towels to drain. Set aside.
While bacon is cooking, boil water for your potatoes (add one tsp. of salt to the water). Once the water is boiling, add potatoes and cook on med-high to high heat until the potatoes are soft, about 20-35 minutes. Drain potatoes. In bowl combine, drained potatoes, cream cheese, sour cream, butter, 1/2 tsp. salt, black pepper and most of the chives (reserve about 1-2 Tbsp. for topping). Mash potato mixture over low heat until butter is fully melted and mixture is creamy. Add more salt or pepper to taste if necessary. Spoon potato mixture into medium casserole dish. Top with cheddar cheese, bacon and remaining chives. Cook in preheated over for 20 minutes or until cheese is melted.
You can put this together ahead of time (at most a day ahead), refrigerate it, and then bake before serving. If you make the dish ahead, do not bake until just before serving. Cover casserole with aluminum foil. Place covered casserole in a cold oven, set over to 350 degrees. Bake for 30-40 minutes or until warmed through.
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