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TWICE BAKED POTATO & BACON CASSEROLE by

Ingredients

7-1/2 pounds small red-skinned potatoes, scrubbed, unpeeled
1/4 cup and 1 tablespoon salt, divided
3/4 cup and 3 tablespoons Crisco(R) Butter Flavor All-Vegetable Shortening
1/2 cup and 2 tablespoons Pillsbury BEST(R) All Purpose Flour
5 cups milk

2-1/2 teaspoons pepper
1 tablespoon and 2 teaspoons paprika
5 cups sour cream
1-1/4 cups chopped fresh chives, divided
10 cups shredded Cheddar cheese, divided
20 strips bacon, cooked and crumbled

Instructions

Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.

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