Leftover Makeover – Twice-Baked Potato Casserole

Last week, I made a bunch of baked potatoes and had about 12 more to bake before they went bad.   We aren’t baked potato people (meaning DH).   But I had to do SOMETHING with them or they’d go to waste.   Some friends who were over for dinner suggested twice baked potatoes and this weeks LOMO was born!   I went online to find a recipe and didn’t find any I liked.    So I made it up 🙂

2-1/2 to 3 lbs cooked russet potatoes

1-1/2 – 2 c cheddar cheese, shredded (leftover from hashbrown casserole)

1/2 to 3/4 c sour cream (leftover from mashed potatoes a few weeks ago)

1/4 c butter (pantry)

1/4 to 1/2 c milk (expires tomorrow)

1/4 c bacon pieces (leftover from breakfast & pizza making)

Cut the potatoes in half lengthwise and scoop out meat and put into a LARGE bowl.    If cold (like I did) chop into bits and put in microwave.    If not, just proceed to :   add milk, butter and sour cream and mash them up to your liking.   We like smoother, some people like chunky–whatever floats your boat.

Add cheddar cheese and bacon pieces and stir until evenly combined(ish).    Put in 2 quart casserole dish (or 8×8 brownie pan).

The consensus seemed to be to cover loosely with foil bake for 30-60 minutes from 325 to 400 degrees.   Yeesh.   We cooked ours at 350 for 60 minutes.   We had prepared ours the day before so it was cold from being in the fridge.   If everything was warmish when you threw it in, it might be more like 30 minutes.

DH declared this to be the best twice-baked potatoes he’s ever had (!).    He suggested the addition of a little salt.   I thought some sauted onions might be good, too.   This is another great recipe to adapt to the tastes of your family and the stuff in your pantry.   You could add leftover ham, onions, taco meat, chives…the possibilities are endless!!!