Twice Baked Potato Casserole

This dish is so tasty and you can prepare it up to 2 days ahead. All you have to do is pull it out of the fridge and heat.  Add a ham, seasonal veggies, rolls,  and if pressed for time a store bought dessert and you have a company ready meal you are not too tired or stressed to enjoy.

Updated & picture added 2.14.15

Twice Baked Potato Casserole

Serves: 12

Prep:  20 min   Cook: About 25 min   Bake: About 40 min

Per Serving:  46 cents

PLANNING TIPS:  The bacon and cheese can be prepared up to 3 days ahead.  Bag and refrigerate separately.  The casserole can be assembled in a microwave-safe or oven-to-table serving dish up to 2 days ahead and baked up to 1 day ahead.  Cool, cover and refrigerate.  Reheat in microwave, covered with lid or vented plastic wrap, or if time allows (preferred method) in a covered baking dish 25 to 30 minutes in a 350 degree  oven.

INGREDIENTS:

·         5 lb all-purpose potatoes, peeled and quartered

·         ½ stick (4 Tbsp) butter or margarine

·         12 oz. Velveeta shreds

·         1 cup each milk and sour cream

·         4 oz. Cream cheese

·         2 large eggs

·         1 cup scallions, sliced thin

·         4 slices bacon, cooked crisp, crumbled

·         2 ½ tsp salt

·         ½ tsp ground black pepper

INSTRUCTIONS:

·         Heat oven to 350 degrees. Lightly coat a shallow 3-qt baking dish with nonstick spray.

·         Cook potatoes in a large pot with water to cover 20 to 25 minutes until tender when pierced.  Drain

·         in a colander. Return hot potatoes to the pot.

·         Add butter, all but ¼ cup of cheese, milk, sour cream, cream cheese and eggs mash until blended.  Next stir in ¾  cup

·         Scallions, and  ½ the crumbled bacon and all the salt and pepper. Spoon into prepared baking dish;

·         Sprinkle with remaining ¼ cup cheese and the bacon.

·         Bake, uncovered, 40 minutes or until top is light golden.  Sprinkle with remaining ¼ cup scallions.

256 cal, 11 g pro, 29 g carb, 2 g fiber, 11 g fat, 65 mg chol, 709 mg sodium

HINTS:

·         Make sure you mash potatoes while still hot or they will become gummy

·         You can use low-fat dairy products to drop the calories and fat content, fat-free products may

                     Make the finished product thinner.

Source: the original recipe was from a Woman’s Day magazine but I tweaked it a little.