Twice Baked Potato Casserole
Yield: 10-12 servings
Ingredients:
Twice baked potato casserole
6 large baking potatoes, peeled and cut into 1-inch chunks
3 tsp. salt
4 Tbsp. butter, softened
½ c. half & half
2 c. sour cream
3 c. cheddar cheese, shredded
1½ c. green onion, chopped, (including the tops)
Salt and pepper to taste
Fresh parsley, chopped, to garnish
Paprika
Preparation:
Preheat oven to 375°F. In a large pot over high heat, add potatoes and salt. Cover potatoes with water: Boil potatoes until fork tender, then drain and place in a large mixing bowl. Using electric mixer; mix potatoes until they are fluffy. Add butter, half & half, sour cream, 1 c. cheese, and onions. Season to taste. Blend well. Pour mixture into a buttered 13 x 9 baking dish. Sprinkle with remaining cheese. Place in oven and bake 30-40 minutes or until potatoes are browned and bubbly. Garnish with paprika and chopped parsley. Serve hot. Kitchen tip: Can be made ahead and refrigerated to bake later.
