Twice Baked Potato Casserole, etc.
We are back home in Portland.
It seems the pressure is on. We are in a time crunch. Our calendars are
filling up. There are page-long lists of "to-dos". Most of the "chores" are
fun wedding-related items, but do y'all remember last Fall when we had
Lisa's childhood bath/bedroom remodeled? The job was barely finished before
it was time for us to head south in our motorhome, so we postponed having
the new carpet installed.
Until last Thursday.
The new carpet has finally been installed! This week, DT and I will work on
getting everything back in-place to make her girl-hood suite "family
friendly". It is a lovely space, with a large sitting room, a separate
bedroom and that gorgeous new bathroom. I will post "after" photos in a few
days - the kids arrive Thursday morning!
But mostly we are all focusing on the upcoming wedding. But not Lisa &
Lenny's wedding. First, we all get to celebrate Chris (Mary & Steve's only
son) & Laura's wedding, next Saturday in Portland.
Laura & Chris - photo by Mary
I just can never decide which one of these kids is the luckiest for finding
the other. Maybe it is the rest of us who are lucky to have them in our
lives? Isn't young love just the greatest thing?
Makes me cry.
On the first of each month I send out an email newsletter. It contains the
latest and greatest in all-things RVing - product reviews, travel tips,
links to interesting festivals, deals and anything else I happen to be
fascinated with at the moment. I also always include a recipe that is not
yet posted on this website. September 1st, I shared the yummy Twice Baked
Potato Casserole I made for our
Tonight, I will share it with everyone on the internet.
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On to the recipe...
I am stating right upfront - this recipe is not
healthy. It is not low-fat. However this casserole
is delicious, easy to assemble, can be prepared
ahead of time... is loaded with potassium, vegetarian and is gluten free. It will also
make you very popular at your next RV potluck.
Twice-Baked Potato Casserole does require a bit of planning, because the
potatoes must be baked and cooled before
shredding. I used my food processor (6x6mm
shredder), but a box grater would work just as well
- and would be less fussy (less dishes to wash) if
you are in the RV. And don't feel restricted by the
(only 4, plus salt and pepper) ingredients listed. Think of this recipe as a basic
guide. I have made the dish four times and have just
used what I like on my baked potato. Maybe mix it up
with spicy Mexican cheeses and a can of diced green
chilies? And even this old Jewish gal knows crumbled crispy
bacon would be divine sprinkled over the top before
serving. The ingredients fit in an 8x8-inch baking dish, but I like to use a
larger pan - so there is more cheesy surface to enjoy!
2 pounds baking potatoes (preferably Idaho russets,
about 2-3 large)
1 cup sour cream
2 cups (8 oz.) grated sharp Cheddar cheese, divided
½ cup finely sliced green onions
1 teaspoon Kosher salt
½ teaspoon black pepper
Heat oven to 400°. Wash and dry the potatoes. Pierce the skins with a knife and
wrap the potatoes in aluminum foil. Bake for 60-90 minutes, or until just cooked
through. (Test after one hour by carefully poking a paring knife through the
foil and into the center of one of the potatoes.) When potatoes have finished
cooking, remove from oven, remove the foil and leave to cool, then refrigerate
until cold. Do not peel. (Potatoes can be baked the day before and refrigerated overnight.)
Heat oven to 375°. Oil a medium-sized (8x8-inch or larger) baking dish. Shred the cold potatoes,
skin and all, in a food processor (using a 6x6mm shredding blade) or
with a box grater (using the largest grate). Place the shredded potatoes in a
large mixing bowl. Place the sour cream, 1½ cups of the cheddar (reserve
the remaining ½
cup), green onion, salt and pepper into the mixing bowl and using a spatula (or
your fingers) mix the ingredients together until evenly distributed. Place the
potato mixture into the oiled baking dish. No need to pat-down, just roughly
cover the bottom of the baking dish. Sprinkle the remaining half-cup of cheddar
over the top. Bake for 40-45 minutes - or until the casserole is bubbly and the
cheese on top has browned. Let rest five minutes and serve. Serves 6.
Until my next update, I remain, your busy correspondent.
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