Loaded Red Potato Casserole Taste Of Home Recipes

TWICE-BAKED POTATO CASSEROLE

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.

LOADED TWICE-BAKED POTATO CASSEROLE

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.

LOADED RED POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.

LOADED RED POTATO CASSEROLE (TASTE OF HOME)

Steps:

• Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and cover and cook for 15 to 20 minutes or until tender. Drain.
• Mash potatoes with the milk, butter, pepper, and salt. Transfer to a greased 13x9 inch baking dish. Sprinkle with 1 cup of cheese and bacon.
• Dollop with sour cream and sprinkle with chives and remaining cheese. Bake, uncovered, at 350 for 20 to 25 minutes or until cheese is melted.

LOADED RED POTATO CASSEROLE

Steps:

• 1. Preheat oven to 350 degrees. Place potatoes in a 6-quart stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot. 2. Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream;sprinkle with chives and remaining cheese. 3. Bake, uncovered, until heated through and cheese is melted, 20-25 minutes. Nutrition Facts 3/4 cup: 187 calories, 12 g fat (7g saturated fat), 23mn cholersterol, 245 mg sodium, 15g carbs (2g sugars, 1g fiber), 6g protein.