Subj : Midwestern Casseroles 50
To   : All
From : Dave Drum
Date : Wed Nov 13 2024 14:40:38

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Loaded Twice-Baked Potato Casserole
 Categories: Potatoes, Dairy, Cheese, Pork, Vegetables
      Yield: 8 servings
 
      4 lg Baking potatoes
      1 tb Olive oil
    3/4 ts (ea) salt & pepper; divided
    1/4 c  Butter, cubed
    2/3 c  Heavy whipping cream
    1/4 c  Sour cream
      2 c  Shredded Cheddar cheese;
           - divided
      6 sl Bacon; cooked, crumbled,
           - divided
      2    Green onions; sliced,
           - divided
           Add'l sour cream; opt
 
  Set oven @ 375ºF/190ºC.
  
  Scrub potatoes; pierce several times with a fork. Brush
  with oil; sprinkle with 1/2 teaspoon salt and 1/4
  teaspoon pepper. Place in a foil-lined 15" X 10" 1"
  baking pan; bake 1 to 1-1/4 hours or until tender. Cool
  slightly.
  
  In a small saucepan, melt butter over medium heat. Whisk
  in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups
  cheese; stir until melted. Remove from heat; cover to
  keep warm.
  
  When potatoes are cool enough to handle, cut each potato
  lengthwise in half. Scoop out pulp and place in a large
  bowl. Cut 2 potato skin shells into 1-in. pieces; save
  remaining skins for another use.
  
  Mash pulp with remaining 1/4 tsp. salt and 1/2 tsp.
  pepper. Stir in cheese mixture, half the bacon and 2 tb
  green onion. Transfer to a greased 1 1/2 qt. baking
  dish. Top with the cut-up potato skins. Sprinkle with
  remaining cheese and bacon.
  
  Bake until heated through and lightly browned, 30-35
  minutes. Sprinkle with remaining green onion. If
  desired, serve with additional sour cream.
  
  Cyndy Gerken, Naples, Florida
  
  Makes: 8 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

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