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Twice Baked Potato Casserole from Crisco®
Twice Baked Potato Casserole from Crisco®
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
70 minutes
Creamy cheesy red potatoes with chives and paprika, a golden-brown family favorite!
Ingredients:
  • 1 serving Crisco® Original No-Stick Cooking Spray
  • 1.5 pounds small red-skinned potatoes, scrubbed, unpeeled
  • 3 teaspoons salt, divided
  • 3 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
  • 2 tablespoons Pillsbury BEST® All Purpose Flour
  • 0.5 teaspoon pepper
  • 1 teaspoon paprika
  • 4 tablespoons chopped fresh chives, divided
  • 2 cups shredded Cheddar cheese, divided
  • 4 strips bacon, cooked and crumbled
Instructions:
  • Preheat your oven to 350°F and lightly coat a 2-quart casserole dish with non-stick cooking spray.
  • Quarter the potatoes and transfer them to a large saucepan. Cover with water, add 2 teaspoons of salt, and bring to a boil. Cook for 15 to 20 minutes until the potatoes are fork-tender. Drain and transfer to a prepared dish.
  • In a medium saucepan over medium heat, melt shortening. Add flour and whisk until well combined. Gradually whisk in milk, then whisk in 1 teaspoon salt, pepper, and paprika. Bring to a boil, whisking constantly. Remove from heat and stir in sour cream, 3 tablespoons chives, and 1 cup cheese. Pour this mixture evenly over the potatoes and top with remaining cheese and crumbled bacon.
  • Bake until bubbly and golden brown, for around 20 to 25 minutes. Allow it to rest for 10 minutes before serving, then top with the remaining chives for a finishing touch.

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