Wednesday, September 12
Baked Potato Casserole
We love twice baked potatoes at this house. Actually, any kind of potato. Here is a twist from the scoop out version I usually make. You know, where you cut the potato in half after baking them the first time? Instead I cut the potato up into larger bite sized pieces and then baked them the second time. Yum!
I kept the skins on. I scrubbed them well before I baked them the first time. If you prefer them with the skins off, remove them before cutting into bite sized chunks for the second baking.
8 - 10 medium sized potatoes
2/3 cup cream
1/2 cup butter, melted
1 1/2 cups shredded cheddar cheese
1/3 cup chopped green onions
salt and pepper, to taste
sour cream, garnish
Preheat oven to 400 degrees.
Wrap potatoes in foil. Poke a few holes in them and bake for 1 1/2 hours.
Remove from oven and remove foil. Let them cool just enough so they can be handled and then slice them into larger bite sized pieces. Place them in a buttered baking dish.
In a medium sized bowl, mix cream, eggs, butter. Pour mixture over the potatoes. Sprinkle with green onion, salt, pepper and shredded cheese.
Bake at 400 degrees for another 10 to 12 minutes or until cheese is bubbly.
Serve with sour cream.