Twice-Baked Potato Casserole


recipe for Twice-Baked Potato Casserole:


4 medium-sized potatoes

1 egg

1/2 cup milk

1/3 cup sour cream

1 cup shredded cheddar cheese

1 scallion, chopped

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp salt


Preheat the oven to 375°F (190°C).

Wash and scrub the potatoes, then pierce each one several times with a fork. Place them on a baking sheet and bake for 1 hour or until they are tender when pierced with a fork.

Remove the potatoes from the oven and let them cool for 10 minutes. Cut them in half lengthwise and scoop out the flesh into a large mixing bowl, leaving a thin layer of potato inside the skin.

Add the egg, milk, sour cream, cheddar cheese, scallion, garlic powder, paprika, and salt to the bowl with the potato flesh. Mix until well combined.

Spoon the potato mixture back into the potato skins, dividing it evenly among them. Smooth the tops with a spoon or spatula.

Place the potatoes back on the baking sheet and bake for another 15-20 minutes, or until the tops are golden brown and the cheese is melted and bubbly.

Serve the potatoes hot, garnished with additional chopped scallions and sour cream, if desired. Enjoy!

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