Cooktop Cove: How to make twice-baked potato casserole (video)
It really doesn't get more American than a simple baked potato. And while this infamously humble dinner dish has proven itself worthy of many family meals, we couldn't help but wonder what would happen if we turned everything up a notch or two. With this tasty and easy recipe for twice-baked potato casserole, our take on a simple classic will leave you begging for more.
In this shockingly easy recipe, prebaked red potatoes are seasoned and layered with crumbled bacon, sour cream and shredded cheese, which are then left to quickly bake in the oven before being served with freshly chopped scallions. This hassle-free meal is ready in under 45 minutes. Combining the starchy potatoes with velvety sour cream and tasty cheeses will have you wondering why you've only just started making this delicious feast! Check out the video for the full guided instructions.
Twice-baked potato casserole
Preparation time: 20 minutes
Total time: 45 minutes
2 pounds red potatoes, baked
½ teaspoon salt
¼ teaspoon pepper
1 pound sliced bacon, cooked and crumbled
1½ cups (24 ounces) sour cream
2 cups (8 ounces) shredded mozzarella cheese
2 cups (8 ounces) shredded cheddar cheese
2 scallions, sliced
1. Lightly grease the bottom of a casserole dish. Preheat your oven to 350 degrees Fahrenheit. Cut the baked potatoes into 2-inch chunks before seasoning with the salt and pepper. Place half of the potatoes into the bottom of the casserole dish.
2. Crumble half of the bacon over the potatoes. Spoon half of the sour cream over the bacon and then add half the shredded cheeses. Repeat layers.
3. Place the casserole into the preheated oven, uncovered, for 25 minutes. Remove from oven and allow for it to cool for 5 minutes. Sprinkle the freshly chopped scallions over the top and serve.
Pro tip: To speed things up a bit, try "baking" your potatoes in the microwave. Simply wash and chop the potatoes as normal (into 2-inch chunks) before placing them into a microwave safe dish. Place 1 tablespoon butter in with the potatoes. Cook on high for about 10 to 12 minutes, stirring halfway through.
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