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.
Twice Baked Potato Casserole
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.
· 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
· 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
· 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.