martes, 17 de marzo de 2015

{Twice- Baked Potato Casserole}

  evelyn/athens  95.40%;  (14)

1hr 5mins
PREP 25 mins
COOK 40 mins
The flavour of twice-baked potatoes in an easy casserole dish (no cream soups!) for everyone to share.Skip to Next Recipe INGREDIENTS
1133.98 g potatoes, peeled and quartered
59.16 ml butter
354.88 ml cheddar cheese or 354.88 ml swiss cheese, grated and divided
177.44 ml milk
118.29 ml sour cream
177.44 ml sliced scallions or 177.44 ml green onion
5 slice bacon, cooked crisp
salt and pepper

Preheat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.
Cook potatoes in a large pot with salted water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 cup of cheese, milk, sour cream and eggs until blended. Then add 1/2 cup of scallions, 3 slices of bacon, crumbled; salt and pepper to taste.
Spoon into the prepared baking dish. Sprinkle with remaining cheese and 2 slices of bacon, crumbled.
Bake uncovered for 35-40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup of scallions and serve.


No hay comentarios: