A New Way To Jazz And Mash Up Your Potatoes!
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This twice baked potato casserole has been a huge hit over at Food Network! It has received plenty of wonderful feedback from readers who have tried it with great success. Let’s take a look at what some of them have said about it:
These potatoes were a HUGE hit with my family and my in-laws this Thanksgiving. I will definitely make these every year!
OMG! is all I can say everyone need to try this recipe. My family loves it. My daughter went to her father’s wedding and came back telling me about a baked potato casserole. So i decided to go to old faithful food network and i found this. My daughter said it taste as good or better than what she had. This is a definite KEEPER! I have made several times and plan on making for Easter dinner.
This one really is a keeper! It went straight into my box of favorites – and it’s not easy to get there!
Ingredients
1 pound thin bacon
16 russet potatoes
6 tablespoons canola oil
4 sticks (1 pound) salted butter, plus more for buttering baking dish
2 cups sour cream
2 cups grated Cheddar or Jack (or a mix of both), plus more for topping
2 cups whole milk
4 teaspoons seasoned salt
6 green onions, sliced
Kosher salt and freshly ground black pepper
Instructions:
Preheat the oven to 400 degrees F.
Cook the bacon in the oven or fry it in the pan until crispy; let cool and then crumble.
Scrub the potatoes and place them on baking sheets. Rub them with canola oil and bake until tender, 45 minutes to 1 hour. Remove from oven and lower the temperature to 350 degrees.
Slice the butter into pats and transfer to a large bowl. Add crumbled bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the remaining ingredients and mix until well combined.
Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake for 25 to 30 minutes.
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Quick tip: Don’t peel the potatoes first. You want that skin to lock in the moisture for when you scoop out the potato meat.
Thanks to Ree Drummond for this delicious recipe!