Thursday, February 7, 2013

Loaded twice baked potato cass.

Wow...made this for dinner tonight along with creamed corn and steak... A surprised hubby rating of 9!! Not sure the last time I hit the charts with that high of a rating in a while.... Cooking is happening much more these weeks now that I actually have a "weekend". I'm really enjoying my new schedule and get almost 3 whole days with AC! Most Wednesdays include a run to the grocery store for the week and then a day like hermits where we don't leave the house! Haha either way I'm excited to be trying new recipes and packing the freezer for may...hope u r cooking along or at least having fun reading about it....
  • 2 pounds of red skinned potatoes, about 10 medium, baked
  • Olive oil
  • Kosher saltto taste
  • 4 slices bacon, cooked and crumbled, divided
  • 1 (5 ounce) can of evaporated milk
  • 1 cup sour cream
  • 1/4 cup (1/2 stick) buttermelted and cooled
  • 1-1/2 cups of shredded Cheddar cheese,divided
  • 2 green onions, sliced, reserve a teaspoon for garnish
  • 1 teaspoon of chopped fresh parsley
  • 1/2 teaspoon of garlic salt
  • 1/4 teaspoon of freshly cracked black pepper,or to taste

Preheat oven to 400 degrees F. Scrub potatoes, puncture each with a knife to vent, toss with olive oil and salt and place on a pan. Bake at 400 degrees F for 45 minutes or until tender. Meanwhile, cook the bacon to crisp; set aside, chop once cooled, reserving half for garnish; set aside. Set potatoes aside until cool enough to handle, then slice in half lengthwise, then into half rounds about 1/4 to 1/2-inch thick. Place into a large bowl. Add 1 cup of the Cheddar cheese and half of the bacon. Set aside a big pinch of the green onion for garnish and add the rest to the potatoes; toss.

When ready to bake, preheat oven to 350 degrees F. Butter an 8 x 8 inch baking dish; set aside. Blend together the evaporated milk, sour cream and melted butter. Add parsley, garlic salt and pepper. Pour mixture over the potatoes and gently toss. Use a potato masher to break down the chunks to desired texture. Turn out into the prepared baking dish, cover and bake at 350 degrees F for 40 minutes or until heated through. Remove, top with the remaining 1/2 cup of shredded Cheddar cheese, return to the oven, uncovered, until cheese is melted, about 5 minutes. Garnish top with remaining bacon and green onion. Serve immediately.

Recipe from Pinterest:

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