Saturday, December 22, 2007

Twice baked potato casserole

This is Miss Debbie's recipe, although it's not really a recipe. You can make these lower in calories, by substituting low fat sour cream and using less butter. I like Parmeseano Reggiano cheese in these, but you can use any flavorful cheese. Use your imagination, if you like it on baked potatoes, it'll be good in this.

I usually use about 1 largish baking potato for each person I'm serving. All the amount are approximate. The only way you can mess this up is to make it too soupy. If that happens, cook some more potatoes, mash them, and add to the mixture to thicken.

Serves 6

Optional: Chop 3-4 slices of bacon, fry til crisp, remove to paper towels. Reserve bacon & fat for later.

6-7 baking potatoes, peeled and diced
1+ Cup sour cream
3+ tbl butter
1/2 + Cup parmeseano reggiano cheese, grated
milk, cream, or half & half: enough to make the mixture like mashed potatoes
salt & pepper to taste

Topping: Shredded sharp cheddar cheese, bacon, drizzle with bacon grease.

Place potatoes in a pot, cover w/ cold water, season w/ tbl or so of salt, and bring to a boil. Reduce heat to medium and cook til very tender, about 20 minutes. Drain potatoes and return to pot. Mash with potato masher and then use the electric mixer to break them up. Add sour cream and butter and continue to beat with mixer. Add parmeseano and beat. Add enough milk or cream to thin to the consistency of mashed potatoes. Salt, pepper, taste & correct seasonings. Place in ovenproof casserole dish. Top with cheese and bacon. (This can be made ahead completely 1-2 days before. Reheat to room temp in microwave and then finish in the oven. ) Bake covered about 30 minutes, uncover and bake another 15-30. You can also heat them in the microwave and then just run them under the broiler for 5 minutes to finish.

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