TWICE BAKED POTATO CASSEROLE FROM CRISCO®
In this family pleaser, red potatoes are cooked until tender, then baked in a creamy, cheesy sauce with chives and paprika until golden brown.
Provided by Crisco
Categories Trusted Brands: Recipes and Tips Crisco®
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
- Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
- Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
- BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 18.4 g, Cholesterol 49.8 mg, Fat 22.6 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 11.9 g, Sodium 1187.4 mg, Sugar 2.5 g
TWICE BAKED POTATO CASSEROLE
I used all light products and skimped on the amounts on the cheese and sour cream. It was delicious. The recipe says it serves 6-8 but I think 8-10 for sure based on our family.
Provided by MizzNezz
Categories Lunch/Snacks
Time 45m
Yield 10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 623.5, Fat 46.1, SaturatedFat 22.2, Cholesterol 107.2, Sodium 828.1, Carbohydrate 33, Fiber 3.9, Sugar 3.9, Protein 20.3
TWICE-BAKED POTATOES
Provided by Trisha Yearwood
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 400 degrees F.
- Wash the potatoes and pierce them with a fork. Rub the potatoes with the olive oil and place them on a jellyroll pan or a large cookie sheet with a rim. Bake the potatoes for 45 minutes to an hour, or until done. Remove the potatoes from the oven and cut them in half lengthwise. Set aside. Reduce the temperature of the oven to 350 degrees F.
- When the potatoes are cool enough to handle, scoop out the potato flesh into a large electric mixing bowl. Add the milk, butter, sour cream, cheese, garlic salt, and salt and pepper to taste. Mix until creamy. Divide the mixture evenly and spoon it back into the potato shells. Return the potatoes to the oven for 15 minutes. Remove from the oven and garnish with the bacon and green onion.
TWICE BAKED POTATO CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 2h30m
Yield 16 servings
Number Of Ingredients 10
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.
ULTIMATE TWICE BAKED POTATO CASSEROLE
This originally came from Taste of Home magazine, but I've tweaked it just a bit for my family. Cooking time does not include baking time for potatoes; however, you can cook the potatoes in advance and refrigerate until needed.
Provided by Kzim4
Categories Potato
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Cut baked potatoes into chunks (approximately 1-inch cubes) and put into a greased 9 x 13 inch baking dish.
- Beat together sour cream and cream cheese until well blended.
- Stir in remaining ingredients until well mixed.
- Spread evenly over potatoes.
- Bake, uncovered, at 350°F for 20 minutes or until heated through.
- Sprinkle with additional cooked crumbled bacon and dried chives if desired.
Nutrition Facts : Calories 872.2, Fat 71, SaturatedFat 35.4, Cholesterol 176, Sodium 1111.2, Carbohydrate 33.2, Fiber 2.6, Sugar 5.9, Protein 26.6
TWICE BAKED POTATO CASSEROLE FROM CRISCO®
In this family pleaser, red potatoes are cooked until tender, then baked in a creamy, cheesy sauce with chives and paprika until golden brown.
Provided by Crisco
Categories Crisco®
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
- Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
- Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
- BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 18.4 g, Cholesterol 49.8 mg, Fat 22.6 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 11.9 g, Sodium 1187.4 mg, Sugar 2.5 g
LOADED TWICE-BAKED POTATO CASSEROLE
My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.
Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
TWICE-BAKED POTATO CASSEROLE
Easy and delicious! Always a favorite with everyone!
Provided by JillNicole
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 1h5m
Yield 10
Number Of Ingredients 8
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.
Nutrition Facts : Calories 475.6 calories, Carbohydrate 53.1 g, Cholesterol 65.4 mg, Fat 22.5 g, Fiber 3.7 g, Protein 17.7 g, SaturatedFat 13.6 g, Sodium 515.3 mg, Sugar 2 g
TWICE BAKED POTATO CASSEROLE
Make and share this Twice Baked Potato Casserole recipe from Food.com.
Provided by Savvy Hostess
Categories Oven
Time 1h45m
Yield 1 9 x 13, 8 serving(s)
Number Of Ingredients 8
Steps:
- To bake potatoes, preheat oven to 400 degrees. Scrub potatoes and prick with fork. Place on baking sheet and bake 45 - 60 Minutes, until done.
- Cool completely and cut baked potatoes into 1-in. cubes.
- In a large bowl, combine sour cream, cheeses, bacon, green onion, salt and pepper. Add potatoes.
- Spoon in to a greased 13-in. x 9-in. x 2-in. baking dish.
- When ready to cook, preheat oven to 375 degrees. Bake, uncovered for 40 minutes or until cheese is melted.
Nutrition Facts : Calories 845.4, Fat 63.1, SaturatedFat 32, Cholesterol 134.6, Sodium 944.4, Carbohydrate 42.7, Fiber 5, Sugar 2.3, Protein 28.3
TWICE-BAKED POTATO CASSEROLE
My daughter gave me this twice-baked potatoes recipe because she knows I love potatoes. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream. -Betty Miars, Anna, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Cut baked potatoes into 1-in. cubes. Place half in a greased 13x9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers. , Bake, uncovered, 20-25 minutes or until cheeses are melted. Sprinkle with onions.
Nutrition Facts : Calories 594 calories, Fat 38g fat (23g saturated fat), Cholesterol 128mg cholesterol, Sodium 702mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 3g fiber), Protein 24g protein.
TWICE BAKED POTATO CASSEROLE FROM CRISCO®
In this family pleaser, red potatoes are cooked until tender, then baked in a creamy, cheesy sauce with chives and paprika until golden brown.
Provided by Crisco
Categories Crisco®
Time 1h10m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
- Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
- Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
- BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 18.4 g, Cholesterol 49.8 mg, Fat 22.6 g, Fiber 1.6 g, Protein 12.6 g, SaturatedFat 11.9 g, Sodium 1187.4 mg, Sugar 2.5 g
TWICE BAKED POTATO CASSEROLE
Make and share this Twice Baked Potato Casserole recipe from Food.com.
Provided by Tonkcats
Categories Potato
Time 50m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Spread potatoes in greased shallow casserole dish.
- Top with sour cream, cheese, bacon and onions.
- Casserole may be covered and refrigerated up to 24 hours, if desired.
- Bake uncovered in 350°F oven for 30 minutes or until hot.
Nutrition Facts : Calories 157.8, Fat 14.7, SaturatedFat 7.4, Cholesterol 31.2, Sodium 196.1, Carbohydrate 1.4, Fiber 0.1, Sugar 0.1, Protein 5.2
TWICE BAKED POTATO CASSEROLE
This casserole is pure greatness. It is not light on calories, but when you are ready to pull out all the stops, serve this. Definitely a potluck pleaser!
Provided by LizP5885
Categories Potato
Time 1h
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 605.5, Fat 46.5, SaturatedFat 28.5, Cholesterol 126.4, Sodium 960.6, Carbohydrate 32.3, Fiber 2.6, Sugar 1.6, Protein 16.6
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