Twice-Baked Potato Casserole | Dinners
Recipe by Tamsen Soto from Dinners.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.umami.recipes.
Cooking tools:
- Oven
- Aluminum foil
- Baking sheet
- Fork
- Mixing bowl
- Potato masher
- Spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Baking dish
Ingredients
- 3 pounds russet potatoes, scrubbed (about 8 small potatoes)
- 1 tablespoon olive oil
- 2 1/2 teaspoons kosher salt, divided
- 3/4 teaspoon black pepper, divided
- 1/4 cup unsalted butter, cut into small pieces and softened
- 1 cup heavy whipping cream
- 1/2 cup sour cream
- 8 bacon slices, cooked and crumbled, divided
- 1/2 cup thinly sliced scallions (about 4 scallions), divided
- Cooking spray
- 4 ounces sharp Cheddar cheese, shredded (about 1 cup)
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