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Twice Baked Potato Casserole

This twice baked potato casserole is loaded with creamy mashed potatoes and topped with melted cheese, crispy bacon, and sliced green onions. It's a superstar side dish that's easy to make days ahead of time! 



Ingredients
½ pound bacon
8 medium russet potatoes
3 Tablespoons canola oil
2 sticks salted butter softened and sliced into cubes.
1 cup sour cream
1 cup whole milk
1 cup grated cheddar cheese plus more for topping
2 teaspoons seasoned salt
3 green onions sliced
Salt and pepper to taste

Instructions
Preheat the oven to 400 degrees.
Take out the butter, sour cream, and milk and set them aside, they shouldn’t be cold when combined with the potatoes.
Scrub the potatoes clean. Wipe them dry and rub them with canola oil. Place them on a baking sheet and bake for 40 minutes, until they can be easily sliced through.
While the potatoes bake, cook the bacon in a large pan slowly on low heat. As the edges begin to curl, use tongs to flip them over periodically until evenly cooked. Set them aside on a paper towel-lined plate to cool once finished.
Remove the potatoes from the oven and decrease the heat to 350 degrees

next full instruction : thecozycook.com

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