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recipe_420

Twice Baked Potato Casserole

Prep Time:
15 minutes

Cook Time:
45 minutes

Servings:
8 servings

Prep Time:
15 minutes

Cook Time:
45 minutes

Servings:
8 servings

Twice Baked Potato Casserole

INGREDIENTS

Twice Baked Potato Casserole

  • 1 1/2 lbs (681 g) small red-skinned potatoes, scrubbed, unpeeled
  • 3 tsp. (15 mL) salt, divided
  • 3 Tbsp. (45 mL) Crisco® Golden All-Vegetable Shortening
  • 2 Tbsp. (30 mL) all-purpose flour
  • 1 C. (250 mL) milk
  • 1/2 tsp. (2 mL) pepper
  • 1/2 tsp. (2 mL) paprika
  • 1 C. (250 mL) sour cream
  • 4 Tbsp. (60 mL) chopped fresh chives, divided
  • 2 C. (500 mL) shredded cheddar cheese, divided
  • 4 bacon strips, cooked and crumbled

DIRECTIONS

  1. Heat oven to 350°F (175ºC). Coat a 2-quart (2L) casserole dish lightly with non-stick cooking spray.
  2. Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 tsp. (10 mL) salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
  3. While potatoes are cooking, melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 tsp. (10 mL) salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 Tbsp. (45 mL) chives and 1 C. (250 mL) cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
  4. Bake for 20 to 25 minutes or until bubbly and golden brown. Let stand for 10 minutes before serving. Garnish with remaining chives.