Monday, December 19, 2016
Twice-Baked Potato Casserole
This recipe is an adaptation from a recipe at allrecipes.com, one of my favorite go-to sites. It is perfect for potlucks, family dinners and with a bit of tweaking (see below), is just right for large gatherings (2 pans). This is the perfect dish to prepare the night before and bake the following day. And yes, I had to taste it for "quality control" <koff koff>.
*Let the 'tweaking' begin. I baked 5 lbs of potatoes and, after letting them cool slightly, I scraped the contents into a big bowl and chopped them up with my spoon. I added a full bag (8 oz) of sharp cheddar, 1 1/2 c of sour cream, 2 tbsp of dried chives, half bag of Kroger 'real bacon bits', ground pepper and salt (didn't measure, just poured some on my hand and then into the bowl). I didn't use garlic salt because the chives provided sufficient seasoning). I used about a cup of milk and about 4 tbsp of butter. The potatoes were still hot enough to melt the butter when mixed in. I folded everything together, put it in one larger foil lasagna pan and one smaller, more shallow aluminum foil cake pan (about 8.5" by 12.5") for us. I used another half bag of shredded sharp cheddar to top the two pans and sprinkled liberally with dried chives and about half the pack of bacon bits. The casserole was moist, not wet, before baking and because I like my casseroles well cooked, the small one took about 25 minutes to warm through with bubbly cheese. I will probably cook the large one for about 30-40 minutes. Turned out tasty, slightly puffy and smelled delicious!*