Twice Baked Potato Casserole
By Annie13
Ingredients
- 2 pounds potatoes (I prefer Red or Yukon gold), peeled and boiled
- 1 cup milk, room temperature
- 1/4 cup cream cheese, cubed and room temperature
- 1/4 cup sour cream, room temperature
- 2 cups shredded cheddar cheese
- 6 slices bacon, cooked and crumbled
- 2 Tbsp green onion, sliced thin
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Preheat oven to 350 degrees F.
Step 2
Mash potatoes with milk, cream cheese, and sour cream until smooth and creamy.
Step 3
3. Pour into a 9x13-inch casserole dish. Cover with cheddar cheese and crumbled bacon. Bake until cheese is melted.
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Chef Tips and Tricks
You're watching: VIDEO: Crispy Zucchini Potato Cakes
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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