Friday, March 30, 2007

Twice Baked Potato Casserole

As promised, here’s Paula Dean’s recipe for Twice Baked Potato Casserole. The recipe originally calls for butter but my mom made it with margarine and it came out fantastic!

2 cups mashed potatoes
1/2 cup sour cream
House Seasoning, recipe follows
1 small onion, sliced thin
1 small bell pepper, sliced thin
8 tablespoons margarine
1 1/2 cups grated Cheddar
4 medium potatoes, cooked
6 slices bacon, cooked crisp (you could use Turkey bacon to make this healthier)

Preheat oven to 350 degrees F.
Spread mashed potatoes evenly on bottom of casserole dish. Layer sour cream evenly over top. Sprinkle House Seasoning, to taste. Saute onion and bell pepper in margarine; evenly layer over top of sour cream. Slice potatoes and layer over onions and bell peppers. Add margarine. Sprinkle House seasoning. Finally top with cheese. Bake for 25 to 30 minutes. Remove from oven and crumble bacon over top.

Cook's Note: Leftover mashed potatoes work wonderfully in this recipe.

House Seasoning: 1 cup salt 1/4 cup black pepper 1/4 cup garlic powder

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