Twice Baked Potato Casserole

Twice Baked Potato Casserole

This, by far, is my most requested recipe (next to my Banana Split Pie ). My son is coming home for July 4th, and what does he ask for…THIS. I just made this for a dinner party we had for a dear friend and it was a big hit. I mean, I had folks texting me the day requesting the recipe. It really is that good. And, here’s a secret ~ it’s super easy, and you can make a day ahead, if needed. It’s perfect for large gatherings and goes with just about everything!

Twice Baked Potato Casserole

Yield: 12 Servings

Twice Baked Potato Casserole

Ingredients

  • 8 large gold or white potatoes, washed
  • 1 bunch green onions, washed and trimmed
  • 8 strips of crispy bacon
  • 1 stick of good butter
  • 1 (8 oz) container of sour cream (I use low fat)
  • 4 cups grated cheddar cheese
  • Sea salt and pepper
  • Paprika for garnish

Instructions

  1. Preheat oven to 350 degrees. Grease a large baking dish.
  2. Place washed potatoes in salted water in a large stock pot. Cook until very tender.
  3. While potatoes are cooking, place green onions & bacon in food processor. Pulse until rough chopped. Set aside.
  4. Drain cooked potatoes and return to pot. Add butter to cooked potatoes. Let it melt. Once it is melted, use a potato masher to smash the potatoes. You just want them slightly mashed. In other words, you will have small chunks of potatoes.
  5. Add in the remaining ingredients and season with salt and pepper. Mix well. Place potato mixture in your prepared dish. Sprinkle with a bit of paprika.
  6. Bake for 30 minutes or until edges are bubbly.
http://michellesipsandsavors.com/twice-baked-potato-casserole-2/

Best Ever Potato Salad

Best Ever Potato Salad
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SIDES

This potato salad always gets rave reviews! It has simple ingredients that make it a perfect side dish for any grilled or smoked meats and chicken. I use a food processor to chop the veggies, which makes it super easy to prepare. And, since we are getting into the summer grill season it’s a perfect time to share this oldie, but goodie!

Best Ever Potato Salad

Yield: 12 Servings

Best Ever Potato Salad

Ingredients

  • 8 Golden Yukon potatoes
  • 4 dill pickles
  • 4 sweet pickles
  • 3 ribs of celery
  • 1/2 large onion
  • 1/2 cups salad olives w/pimento (the kind that is already chopped), drain and squeeze liquid out
  • 4 boiled eggs, peeled and chopped
  • 1 TBS yellow mustard
  • 1 tsp celery salt
  • 1 tsp pepper
  • 3/4 cup mayonnaise (or more if you like)
  • Paprika

Instructions

  1. Boil the potatoes until tender and let cool. Once cool cut into chunks and put in large mixing bowl. I leave the skin on.
  2. In a food processor, chop the pickles, celery and onion. Make sure they are chopped into small pieces and not pulverized. Add to bowl and fold in with the potatoes.
  3. Add the olives, boiled eggs, mustard, celery salt & pepper and fold in, carefully. I use a spatula.
  4. Add the mayonnaise until full mixed in. Transfer to serving bowl, sprinkle with paprika and refrigerate until ready to serve.
http://michellesipsandsavors.com/best-ever-potato-salad/

Baked Potato Wedges

Baked Potato Wedges

SIDES

These baked potato wedges are great as a side dish or appetizer. Healthier than fried potatoes, you are going to want to make these again, and again. You can top these potatoes with all kinds of things for variety – I kept these simple with just some sea salt, fresh ground pepper and chopped Italian parsley. I’ve done parmesan cheese or even made them as loaded potato fries with bacon, cheese and sour cream. Any way you choose, these are fab!

Baked Potato Wedges

Yield: 6 Servings

Baked Potato Wedges

Ingredients

  • 6-8 potatoes (I used golden potatoes)
  • 1-2 TBS olive oil (depends on how many potatoes you are preparing)
  • Sea salt and fresh ground pepper
  • Italian parsley for garnish

Instructions

  1. Preheat oven to 450 degrees
  2. Wash potatoes and slice in wedges. Pat dry.
  3. Place potatoes in a bowl. Drizzle with olive oil and desired amount of salt and pepper. Combine until evenly coated.
  4. Bake for 20 minutes or until wedges are browned. Turn potatoes once half way through baking.
  5. Serve as a side dish with desired toppings or as an appetizer.
http://michellesipsandsavors.com/baked-potato-wedges/

Twice Baked Potato Casserole

Twice Baked Potato Casserole

SIDES

You know that family dinner I posted about last Friday? Well, here are the deets on the TWICE BAKED POTATO CASSEROLE that is also the bane of my existence. We do these family dinners fairly often ~ for birthdays, when my son is in town, celebrations, just because…AND every single time they want to know if I am making this. It’s good, but c’mon guys! BE VERY CAREFUL IF YOU MAKE THIS ~ you will have to make it over & over & over & over. It is definitely crowd pleaser!

Twice Baked Potato Casserole

Yield: 12 Servings

Twice Baked Potato Casserole

Ingredients

  • 10 small to medium size potatoes
  • 1 1/2 sticks of butter
  • Sea Salt & Pepper to taste
  • 1 (8 oz) carton of sour cream (I use the law fat option to make myself feel better)
  • 2 bunches of green onions, chopped (I chop it in the food processor so it is pretty finely chopped. I also reserve a bit for garnish. For the garnish, I hand chop it.)
  • 6 - 8 strips of bacon, cooked and rough chopped
  • 2 cups shredded cheddar cheese
  • 1 cup cubed cheddar cheese

Instructions

  1. Preheat oven to 350 degrees.
  2. Grease a glass or ceramic baking dish. A 9 x 13 dish works well.
  3. Cook the potatoes in salted water until very tender (almost falling apart). Drain and return to the pot.
  4. Add the butter and allow it to melt. Using a potato masher, mash the potatoes and butter. You can leaves small chunks. Add in salt and pepper, to taste.
  5. Add the sour cream, green onions and bacon. Mix in with a spatula.
  6. Add the grated cheese and mix in well. Now add in the cheese chunks and be sure they are distributed throughout.
  7. Place the potato mixture into your baking dish and dot with butter on top. Bake for 20-25 minutes, or until bubbly. You do not want to over cook.
  8. You can make ahead and place in the refrigerator. If you do, take it out at least an hour before to come to room temperature. In this case, you will likely need to bake for 30-35 minutes.
  9. Remove from oven and garnish with chopped green onion, and more butter, if desired.
http://michellesipsandsavors.com/twice-baked-potato-casserole/

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