adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Cheesy Herb and Bacon Twice-Baked Potato Casserole
0 Likes
Prep Time:
15 minutes
Total Time:
55 minutes
Indulgent twice-baked potatoes recipe: Perfect for both special occasions and everyday dining!
Ingredients:
  • 6 medium round red or white potatoes or Yukon Gold potatoes or 4 medium russet potatoes (2 lb), peeled if desired, cut into 2-inch pieces
  • 1 package (5.2 oz) soft garlic-and-herbs cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 to 1/3 cup half-and-half, warmed
  • 1 1/2 cups shredded cheddar cheese (6 oz)
  • 2 tablespoons chopped fresh parsley
  • 6 slices bacon, crisply cooked, crumbled (1/2 cup)
Instructions:
  • Place potatoes in a 2 1/2-quart saucepan, cover with water, and bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes until potatoes are fork-tender. Drain, then return potatoes to the pan and gently shake over low heat to dry them out for fluffier mashed potatoes.
  • Preheat the oven to 350°F and generously coat a 1 1/2-quart casserole with cooking spray.
  • Mash potatoes in a pan until smooth. Mix in garlic-and-herbs cheese, salt, and pepper. Gradually add half-and-half, stirring well after each addition until desired consistency is reached. Stir in 3/4 cup of cheddar cheese and 1 tablespoon of parsley. Transfer to a casserole dish and top with remaining cheddar cheese and bacon before baking.
  • Bake for 15 to 20 minutes until the potatoes are hot and the cheese has melted. Finish by sprinkling with the remaining parsley.

Similar Recipes