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!
- 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
- Preheat oven to 350 degrees.
- Grease a glass or ceramic baking dish. A 9 x 13 dish works well.
- Cook the potatoes in salted water until very tender (almost falling apart). Drain and return to the pot.
- 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.
- Add the sour cream, green onions and bacon. Mix in with a spatula.
- Add the grated cheese and mix in well. Now add in the cheese chunks and be sure they are distributed throughout.
- 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.
- 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.
- Remove from oven and garnish with chopped green onion, and more butter, if desired.