EASY, EASY  - Twice-Baked POTATO CASSEROLE

Table of Contents: VEGETABLES

This is a very popular recipe.  Presto, it’s all gone!

 

10 medium russet or Idaho potatoes

Salt

1 stick (1/2 cup) butter or margarine, cut into half

8 oz. sour cream

Small carton of Half & Half cream (do not use all)

Freshly ground black pepper

1-½ cups coarsely grated sharp Cheddar cheese

Paprika

 

 

 

If the potatoes are very dirty, rinse off the outside of the skins; do not bother to scrub the skins.  Place the potatoes into a large pot, cover potatoes with cold water, and sprinkle 1 T. salt into the water.  Bring the water to a full boil, then cover and reduce heat to a low boil.  Cook potatoes until soft when pierced with a 4-tine fork.  Do not overcook.

 

Drain the potatoes; then easily pull the skin off the cooked potatoes with a sharp knife.  Discard the skins.

 

Coarsely chop the peeled potatoes and put into a large electric mixing bowl along with the butter and sour cream.  Begin the mixer on low speed to break up the potatoes and blend with the other 2 ingredients.  Slowly add some of the Half & Half cream to make a good consistency for the casserole (not too soupy or not too stiff).  Taste for salt and pepper; then add as needed.  Mix in the cheese to blend.

 

Use a 9” x 13” or 3-quart casserole that has been prepared with spray-oil.  Put potato mixture into the casserole dish and garnish with paprika.  Bake, uncovered, at 350 degrees until the casserole is hot throughout, browned on top, and the cheese is bubbly.

 

Share

Join Us

Never Miss a Recipe

Kitchen Essentials


Similar Recipes

My Books

THE MAGNOLIA COLLECTION COOKBOOK

Click on book to buy!

weaves a tapestry of recipes for gracious entertaining.  Original dishes intertwine with bits of art, “old master” recipes, the bare no-time-to-cook essentials, and selected cuisine from other regions – all lightly spiced with the distinct flavors of the South.

DINING on the VICTORIAN VERANDAH COOKBOOK

Click on book to buy!

presents an intriguing blend of the author’s original recipes with those of the famous Priester’s Pecan Company – offering an around-the-world sampling of superb cuisine.