Tuesday, August 3, 2010
Twice Baked Potato Casserole....
Twice Baked Potato Casserole
2 lbs. small or medium baking potatoes
2 tablespoons butter + 2 teaspoons for buttering the baking dish
¼ cup sour cream
½ cup milk
½ teaspoon salt
¼ teaspoon pepper
8 oz. shredded sharp cheddar cheese
2 tablespoons fresh chives or green onions thinly sliced
1) Preheat oven to 400’. Butter a 2 quart baking dish with 2 teaspoons butter, set aside. Bake potatoes for 30-40 minutes, or until soft.
2) Remove from oven and let stand at room temperature for 10 minutes.
3) Line your hand with a clean kitchen towel to hold the warm potato. Cut potatoes in half and scoop out center and place into a medium mixing bowl. Line your baking dish with the potato skins on the bottom and partially up the sides. (You will have an over abundance of skins, if you really love them, break them into small pieces and throw them into the bowl with the flesh, remember the skins contain most of the vitamins!)
4) Add 2 tablespoons butter, sour cream, milk, salt, and pepper to the potatoes in the bowl. Using an electric mixer, beat for about 30 seconds. If too thick, add more milk. Fold in half of the cheese. Carefully pour potatoes over skins in baking dish. Spread evenly. Add remaining cheese. Bake at 350’ for 15 minutes, or until cheese is melted. Top with chives or green onions.
*If you choose to make these potatoes ahead and go from refrigerator to oven, bake in preheated 350’ oven for 30-35 minutes.
*These do NOT freeze well.
*Feel free to top with crumbled bacon:-)