Paula Deens Twice Baked Potato Casserole Food

TWICE BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Scrub the potatoes well and rinse under cool running water. Pat dry with paper towels and prick the potatoes in several places with a fork. Place the potatoes in the oven and bake for 1 hour to 1 hour and 15 minutes, or until tender. Remove from the oven and set aside on a wire rack until cool enough to handle.
• When the potatoes have cooled, cut each potato in half and, using a spoon or a melon baller, scoop the flesh out of the skins, leaving as little flesh as possible. Place the potato flesh in a large bowl and add 1 stick of the butter, the sour cream, heavy cream, salt, and pepper and mash until chunky-smooth. Add the bacon, cubed white Cheddar, half of the grated Cheddar, the green onions, and eggs and mix thoroughly.
• Butter a 9 by 13-inch casserole with the remaining tablespoon of butter and reduce the oven temperature to 375 degrees F.
• Place the seasoned potato mixture in the prepared casserole and top with the remaining grated Cheddar. Bake for 35 to 40 minutes, or until bubbly around the edges and heated through and the cheese on top is melted and lightly golden. Serve hot.

POTATO CASSEROLE

Steps:

• Preheat oven to 350 °F. Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. (Each time you add a layer, sprinkle on a little House seasoning.) Sauté onion and bell pepper in butter; evenly layer over top of sour cream. Next, layer with 1/2 cup Cheddar cheese. Slice potatoes and layer over cheese until top is completely covered with potatoes. Finally top with remaining 1 cup cheese. Bake for 25-30 minutes. Remove from oven and crumble bacon over top.
• Leftover mashed potatoes work wonderfully in this recipe.

LOADED TWICE-BAKED POTATOES

Steps:

• Preheat oven to 400°. Line a rimmed baking sheet with foil. Rub potatoes with oil, and sprinkle with 1 tablespoon kosher salt. Place on prepared pan. Bake for 1 hour or until potatoes are very tender. Let stand until cool enough to handle. Meanwhile, in a large skillet, cook bacon over medium heat until browned and crisp. Let drain on paper towels; reserve ½ cup bacon in a small bowl. Pour off drippings, and wipe skillet clean. In same skillet, melt butter over medium heat; add jalapeños, and cook, stirring occasionally, for 4 minutes or just until tender. Cut off top-third of each potato. Scoop pulp from each potato into a large bowl, leaving a ¼-inch-thick shell. Return potato shells to baking sheet. To pulp, add cheeses, sour cream, pepper, cooked bacon, jalapeño mixture, and remaining 2 teaspoons salt. Using a potato masher, mash potato mixture to desired consistency. Spoon mixture into potato shells. Bake for 30 minutes or until heated through. Top potatoes with sour cream, green onion, parsley, and reserved bacon.

TWICE BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 400 degrees F.
• Cook the bacon in a saute pan until crispy; let cool and then crumble.
• Scrub the potatoes, then place them on baking sheets. Rub the potatoes with the canola oil and bake until tender, 45 minutes to 1 hour. Remove the potatoes and lower the oven temperature to 350 degrees F.
• Slice the butter into pats and transfer to a large mixing bowl. Add the bacon and sour cream. With a sharp knife, cut each potato in half lengthwise and scrape out the insides into the mixing bowl. Tear up 3 of the skins and throw them in. Smash the potatoes with a potato masher. Add the cheese, milk, seasoned salt, green onions and some salt and pepper and mix together well.
• Butter a baking dish, and then spoon the mixture into the dish, top with more grated cheese and bake until warmed through, 25 to 30 minutes.

TWICE BAKED POTATO CASSEROLE

Steps:

• Peel potatoes and boil until soft.
• Coarsely mash pulp with potato masher.
• Stir in 1 cup cheddar Cheese, the sour cream, cream cheese, milk, butter, garlic tablespoon of chives, salt and pepper.
• Spoon into a lightly greases 13 - x- 9 inch baking dish.
• Bake @ 350 for 30 minutes or until thouroughly heated.
• Sprinkle with remaining 1 cup cheese, bacon, and 1/2 cup chives.

PAULA DEEN'S MASHED BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Bring a pot of water to the boil and add the hash browns. Cook for 5 minutes and drain. In a large bowl, mix together the cooked hash browns, mashed potato mix, butter, cream cheese, jack cheese, sour cream, garlic salt, salt and pepper. Stir in the boiling water. Place in a greased 2-quart casserole dish. Bake for 35 to 45 minutes. Sprinkle the onion rings over the casserole and bake for about 5 to 8 minutes longer until onions are golden brown.

TWICE- BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees. Lightly grease a shallow 2-quart baking dish.
• Cook potatoes in a large pot with salted water to cover for 20 to 25 minutes, until tender when pierced. Drain well and return to pot. While potatoes are still hot, add butter and mash with a potato masher until smooth. Stir in 1 cup of cheese, milk, sour cream and eggs until blended. Then add 1/2 cup of scallions, 3 slices of bacon, crumbled; salt and pepper to taste.
• Spoon into the prepared baking dish. Sprinkle with remaining cheese and 2 slices of bacon, crumbled.
• Bake uncovered for 35-40 minutes or until the top is lightly golden brown. Sprinkle with remaining 1/4 cup of scallions and serve.