Twice-Baked Cheddar Potato Casserole
Total TimePrep: 70 min. Bake: 15 min.
Instead of baking the potatoes, I cut them, leaving the skins on, and boiled them. I then added the other ingredients and put into a 13X9 to bake. I have made this recipe several times and it's always a hit. I have taken it to a potluck by transferring to a slow cooker after baking and keeping it warm.
VickiStein - if you read the directions - first thing is to SCRUB the potatoes, so no peeling there - then once baked you scoop out the potato pulp and discard the shell (skin). If you've ever had potato skins, this would be the something only you're not keep the shell (skin), your baking the potato pulp in a dish, hope that helps :)
My family and I served this at a BBQ, and everyone loved it! At my mom's suggestion, I included ranch dressing mix as well - really added a burst of flavor! I also included a bit more salt than the recipe called for.
Absolutely delicious! Served for Thanksgiving and family loved it!
I'm confused about this recipe. Nowhere does it say to peel the potatoes. Why in the tips does it recommend peeling the potatoes?
Is that 8 medium potatoes or 16 medium potatoes?
We really liked this potato casserole. I made it ahead of time, stored in the refrigerator, and baked it at 350 for about 40 minutes.
This recipe is great for the holidays! It takes a little bit of work up front, but can be prepared in advance and reheated later. Excellent recipe- great combination of flavors.
I served to this guest and it got rave reviews. I assembled it the night before and popped in the oven before guests arrived. Made for a much less stressful day.
it looks yum