Teddys Favorite Potatoes Casserole Recipes

TWICE BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 375°F.
• Mash warm baked potatoes or boiled potatoes with a potato masher. Add butter, cream cheese and sour cream. Mash while adding milk/cream a little at a time until to reach a creamy consistency.
• Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.
• Sprinkle with toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.

TEDDY'S FAVORITE POTATOES CASSEROLE

Steps:

• Preheat oven to 350
• Boil potatoes in skins until done
• Drain and cool for 30 to 45 minutes
• Crush with hands into chunks
• Mix other ingredients, reserving 1/4 to 1/2 cup of cheese
• Blend gently and fill casserole dish (2 to 3 quart)
• Bake for 30 minutes and add cheese on top
• Bake for 15 more minutes or until bubbly and cheese is browning.

EASY LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
• Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
• Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.