Twice Baked Cheddar Potato Casserole Recipes

Steps:

• Peel potatoes, and coarsely mash pulp with a potato masher. Stir in 1 cup Cheddar cheese and next 8 ingredients. Spoon into a lightly greased 13-x9-inch baking dish.
• Bake a 350 degrees Fahrenheit for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon, green onions, and chives.

Steps:

• Preheat oven to 425°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 350°. , When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper., Reserve 1/4 cup crumbled bacon for topping. Gently fold remaining bacon, 1 cup cheese and half the green onions into potato mixture (do not overmix)., Transfer to a greased 11x7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes.

Steps:

• Scoop out and mash potatoes lightly until consistent size.
• Place half in greased 13x9 baking dish.
• Sprinkle with half the salt, pepper, garlic and bacon.
• Mix together sour cream and cream cheese.
• Top with half the sour cream and cream cheese mix, and cheeses.
• Repeat layers.
• Bake, uncovered at 350* for 25 minutes.
• Sprinkle with onions.

Steps:

• Stir the potatoes, soup, sour cream, black pepper and onion in a medium bowl. Spoon the potato mixture into a 1 1/2-quart baking dish. Bake at 350 degrees F for 30 minutes or until the potato mixture is hot.

Steps:

• Peel potatoes and boil until soft.
• Coarsely mash pulp with potato masher.
• Stir in 1 cup cheddar Cheese, the sour cream, cream cheese, milk, butter, garlic tablespoon of chives, salt and pepper.
• Spoon into a lightly greases 13 - x- 9 inch baking dish.
• Bake @ 350 for 30 minutes or until thouroughly heated.
• Sprinkle with remaining 1 cup cheese, bacon, and 1/2 cup chives.

Steps:

• Preheat the oven to 400 degrees F.
• Cook the bacon in a saute pan until crispy; let cool and then crumble.
• Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
• Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
• Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
• When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
• Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
• Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

Steps:

• Heat oven to 350 degrees.
• Prepare potatoes according to package directions and place in a large bowl.
• Melt the butter in a medium skillet over medium-high heat.
• Add the green onions and saute until wilted.
• Pour over the potatoes.
• Add the garlic salt, paprika, cayenne, sour cream and 1/2 cup of the shredded cheese.
• Stir well to blend ingredients.
• Taste for seasonings and add more garlic salt or cayenne accordingly.
• Pour into a baking dish that has been sprayed with nonstick cooking spray.
• Sprinkle with the remaining cheese.
• Bake for 25 minutes, until cheese is melted and potatoes are heated through.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
• Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
• Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.

Steps:

• Place potatoes in a large pot, cover with water and boil until fork tender.
• Preheat oven to 350 degrees.
• Sautee onion in butter until browned.
• Once potatoes are tender, drain and mash with onion, sour cream, cheese whiz, mayonaise, salt and pepper.
• Place mixture in oven-safe casserole and cover with cheese.
• Bake until heated through and cheese is melted.

Steps:

• Preheat oven to 400°. Scrub and pierce potatoes; rub each with 1 teaspoon butter. Place on a baking sheet. Bake 45-50 minutes or until tender., Meanwhile, in a small skillet, cook bacon over medium heat until crisp. Remove to paper towels; drain, reserving 1 tablespoon drippings. In drippings, saute onion until tender; set aside., When potatoes are cool enough to handle, cut a thin slice off the top of each and discard. Scoop out pulp, leaving a thin shell. In a small bowl, mash pulp with remaining butter. Stir in milk, egg, salt and pepper. Stir in the cheese, bacon and onion. , Spoon into the potato shells. Place on a baking sheet. Bake at 400° 15-20 minutes or until heated through.