Paula Deens Twice Baked Potato Casserole Recipes

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.

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.