Sunday, March 31, 2013

Happy Easter and Twice Baked Potato Casserole

Happy Easter everyone!  Today is a quiet day around my house, no kids here, just two adults.  The Easter Bunny somehow missed our house, I checked everywhere for eggs or a solid chocolate bunny....nothing.  I'm going to write a letter so he has my address for next year!
We went out to breakfast this morning, like we do every Sunday, it’s our weekly “date” that we never miss.  I’m making dinner for us tonight, a traditional ham (because my husband loves ham) and just some green beans and a twice baked potato casserole.  I came up with the casserole recipe on my own, it’s basically a twice baked potato in mashed potato form.  I thought I would share the recipe with you (warning, this is definitely not low in calories or fat, but it’s good!).

Twice Baked Potato Casserole
Serves 6-8

2 pounds Yukon gold potatoes
4 cloves garlic, smashed
3-4 T butter
½ C milk (add ¼ at a time, you don’t want the potatoes too runny)
2 oz cream cheese (you can use reduced fat)
4-5 slices bacon, cooked crisp
4 scallions, chopped finely (you could also use chives)
1 T dried dill (optional)
1 tsp ground coriander (optional)
1 C sharp cheddar
Salt & pepper to taste

  1. Preheat oven to 350 degrees and liberally spray a casserole dish with baking spray
  2. Cut the potatoes into uniform size pieces, I leave the skins on, but you can peel them first
  3. Smash and peel garlic cloves
  4. Place the potatoes and garlic in a large pot and cover with cold water
  5. Bring to a boil on high, lower heat just a bit and cook until just fork tender (the amount of time it will take is dependent on how large or small your potato chunks are)
  6. While the potatoes are cooking cook the bacon until crispy and set aside
  7. Drain the potatoes and garlic and put back into same pan and place back on the stove with the burner turned off, the residual heat will remove the remaining water
  8. Drop in the butter, cream cheese, a bit of salt and pepper and ¼ C of milk, using a potato masher mash to desired consistency (a chunkier consistency works better in this recipe, you don’t want them too runny or it will make for a runny casserole)
  9. Add in the scallions, herbs, crumbled bacon and half of the cheese and mix with a spoon or spatula, this is the time to check on the salt and pepper to see if more is needed
  10. Dump everything into the prepared casserole dish and top with the remaining cheese
  11. Bake for 20-25 minutes until bubbly and the cheese is melty and a little brown
  12. Remove from oven, cover and let sit for about 5 minutes prior to serving

I hope everyone is having a great day with family!

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