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Twice Baked Potato Casserole

By

Rate this recipe 2.9/5 (13 Votes)

Ingredients

  • 2 pounds potatoes (I prefer Red or Yukon gold)
  • peeled and boiled
  • 1 cup milk
  • room temperature
  • 1/4 cup cream cheese
  • cubed and room temperature
  • 1/4 cup sour cream
  • room temperature
  • 2 cups shredded cheddar cheese
  • 6 slices bacon
  • cooked and crumbled
  • 2 Tbsp green onion
  • sliced thin

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350 degrees F.

Step 2

Mash potatoes with milk, cream cheese, and sour cream until smooth and creamy.

Step 3

3. Pour into a 9x13-inch casserole dish. Cover with cheddar cheese and crumbled bacon. Bake until cheese is melted.

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Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!

INGREDIENTS

  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season

METHOD

  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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Twice Baked Potato Casserole Loaded Baked Potato Casserole