If you’re looking for the perfect side dish that could also eat like a meal, you don’t need to look any further than this twice-baked potato casserole. It is a dream!
You’ll Need:
– 6 baking potatoes
– 1 1/2 teaspoons salt
– 1/4 teaspoon pepper
– 1/4 cup butter, softened
– 2 cups shredded Cheddar cheese, divided
– 1 cup milk, warmed
– 1/2 cup sour cream
– 5 green onions, finely chopped and divided
Directions:
Pierce skins of potatoes with a fork. Bake at 425 degrees for about 60 minutes, until tender. Slice potatoes in half and scoop out pulp into a bowl; mash. Add salt, pepper, butter and one cup cheese; beat well. Add milk; beat until fluffy and cheese is melted. Stir in sour cream and half of the onions. Spoon potato mixture into a lightly greased 9″x9″ baking pan. Sprinkle with remaining cheese and onions. Reduce oven temperature to 375 degrees. Bake, uncovered, for 15 minutes, or until heated through and cheese melts. Makes 6 to 8 servings.