Twice-Baked Potato Casserole
My daughter gave me this recipe because she knows I love potatoes, relates Betty Miars of Anna, Ohio. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream.
My daughter gave me this recipe because she knows I love potatoes, relates Betty Miars of Anna, Ohio. The hearty casserole is loaded with a palate-pleasing combination of bacon, cheeses, green onions and sour cream.
- Carbohydrate 0.752215429115385 g
- Cholesterol 51.4071352666667 mg
- Fat 34.0550386355641 g
- Fiber 0.151147836538462 g
- Protein 8.84605885685898 g
- Saturated Fat 11.3355695986321 g
- Serving Size 1 1 Serving (80g)
- Sodium 630.992527743162 mg
- Sugar 0.601067592576923 g
- Trans Fat 3.75557174326411 g
- Calories 347 calories
Step-by-step
- Cut baked potatoes into 1-in. cubes. Place half in a greased 13-in. x 9-in. baking dish. Sprinkle with half of the salt, pepper and bacon. Top with half of the sour cream and cheeses. Repeat layers.
- Bake, uncovered, at 350 degree oven for 20-25 minutes or until cheeses are melted. Sprinkle with onions. Yield: 6-8 servings.
Substituting russet potatoes for the red potatoes changes the starch structure entirely. Russets contain more amylose, yielding a fluffier texture that breaks down faster under heavy dairy. Red potatoes have less starch and more moisture, holding their shape as firm one-inch cubes inside a dense sauce. Scaling this recipe requires precise dimensional awareness of your baking vessel. Doubling a casserole does not mean doubling the cooking time linearly; instead, switch to a wider pan rather than a deeper one to maintain the crucial 350 degree heat penetration through the center. A deep dish traps steam, preventing the mozzarella and cheddar from browning properly on top. Bake the dish uncovered for 20 to 25 minutes until bubbling occurs at the perimeter and the cheese forms a golden crust. Leftovers keep safely in a refrigerator for up to four days, though the bacon will soften as it absorbs moisture from the sour cream. Pair this heavy, fat-rich dish with bright, acidic accompaniments like crisp vinegar-slaw or bitter greens. Acid cuts through the heavy dairy fats, resetting the palate between bites of dense potato and cured pork.
