Every week I have a group of single guys and girls in our home for a meal. At least for the guys, it is the only home cooked meal they eat in a given week. I think they enjoy the break from stir-fry and noodles! I try to keep things creative and change things up for them. Recently, one of the guys was celebrating a birthday, so I asked him to pick the meal that week--he's been eating at my house every week for the past year, so he certainly has found some things he likes in that time. His answer went something like this, "I guess I want you to cook Mexican food, but that means I can't have the potatoes...." These potatoes are one of Patti E.'s recipes and I have never eaten anything bad that she has cooked! Everyone I've served these to just loves them. Now they aren't very good for you and they call for some possibly hard to find or pricier ingredients. However, I make a LOT of substitutions for things in this recipe and they are still amazing. I'll give you the recipe as it was given to me, but with lots of notes about what I do based on what I have available. These go great with BBQ pork or chicken, marinated pork roast, grilled chicken, etc.. They would also be great for any holiday meal! Like Easter this week!
Twice-Baked Potato Casserole
~4lbs (1.8kg) baking potatoes
1 1/2 - 2 cups shredded cheese
2 cups sour cream*
1 8oz/250g cream cheese, softened
1/2 cup milk*
1/2 cup melted butter
1-2 cloves garlic, pressed or minced
1 1/2 tsp salt
1/2 tsp black pepper
6 slices of bacon, cooked and crumbled (opt)
1-2 Tbs chopped chives/green onions (opt)
Bake potatoes until soft. When potatoes are cool enough to handle, peel them and break up into a large mixing bowl. Add melted butter, sour cream, cream cheese, milk, garlic, half of cheese, salt and pepper. Using a hand mixer or a masher, mix well. Add milk if necessary to get a creamy (yet still thick) consistency. Taste and adjust salt and pepper to taste if needed. Place potato mixture in a 9x13 pan. Sprinkle top with remaining cheese. Add crumbled bacon and green onions if desired. Bake at 350F (180C) for 35-40 minutes, until cheese is melted and browning and bubbly around edges. Makes 10-12 servings at least!
*Notes: I can't get sour cream. I usually use about 1/2 cup of whipping cream with a splash of vinegar and then make up the difference with regular milk. I have never substituted whipping cream for the full amount of sour cream because of all the calories that would be! The last time I made this however, I left out the whipping cream altogether. I made about a cup of buttermilk (regular milk soured with 1 Tbs vinegar or lemon juice) and then added milk in addition to that to get the creaminess I wanted (total of about 2 cups of milk I think). No one noticed that it was missing the high calorie whipping cream! I have used homemade cream cheese in this with no problem. I have tried substituting plain yogurt for the sour cream (not even the full amount, maybe just a cup) but it gave it a little too much sour twang for us. I usually make this early in the day (or even a day or two before and keep in fridge) and just bake at dinner time. This calls for cheddar cheese, but I usually use half cheddar (or whatever stronger flavored cheese I have--gouda, etc) and make up the difference with the cheaper mozzarella! I usually only sprinkle on about 2 slices of crumbled bacon, but the pieces I get are rather large.
Twice-Baked Potato Casserole
~4lbs (1.8kg) baking potatoes
1 1/2 - 2 cups shredded cheese
2 cups sour cream*
1 8oz/250g cream cheese, softened
1/2 cup milk*
1/2 cup melted butter
1-2 cloves garlic, pressed or minced
1 1/2 tsp salt
1/2 tsp black pepper
6 slices of bacon, cooked and crumbled (opt)
1-2 Tbs chopped chives/green onions (opt)
Bake potatoes until soft. When potatoes are cool enough to handle, peel them and break up into a large mixing bowl. Add melted butter, sour cream, cream cheese, milk, garlic, half of cheese, salt and pepper. Using a hand mixer or a masher, mix well. Add milk if necessary to get a creamy (yet still thick) consistency. Taste and adjust salt and pepper to taste if needed. Place potato mixture in a 9x13 pan. Sprinkle top with remaining cheese. Add crumbled bacon and green onions if desired. Bake at 350F (180C) for 35-40 minutes, until cheese is melted and browning and bubbly around edges. Makes 10-12 servings at least!
*Notes: I can't get sour cream. I usually use about 1/2 cup of whipping cream with a splash of vinegar and then make up the difference with regular milk. I have never substituted whipping cream for the full amount of sour cream because of all the calories that would be! The last time I made this however, I left out the whipping cream altogether. I made about a cup of buttermilk (regular milk soured with 1 Tbs vinegar or lemon juice) and then added milk in addition to that to get the creaminess I wanted (total of about 2 cups of milk I think). No one noticed that it was missing the high calorie whipping cream! I have used homemade cream cheese in this with no problem. I have tried substituting plain yogurt for the sour cream (not even the full amount, maybe just a cup) but it gave it a little too much sour twang for us. I usually make this early in the day (or even a day or two before and keep in fridge) and just bake at dinner time. This calls for cheddar cheese, but I usually use half cheddar (or whatever stronger flavored cheese I have--gouda, etc) and make up the difference with the cheaper mozzarella! I usually only sprinkle on about 2 slices of crumbled bacon, but the pieces I get are rather large.
I can't wait to try this!! I'm sure my husband will be thrilled at a potato casserole option similar to those in the states. :)
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