EASY, EASYÂ - Twice-Baked POTATO CASSEROLE
Table of Contents: VEGETABLES
This is a very popular recipe. Presto, it’s all gone!
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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
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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.
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Drain the potatoes; then easily pull the skin off the cooked potatoes with a sharp knife. Discard the skins.
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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.
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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.
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