Twice-Baked Potato Casserole
6 - 8 slices H-E-B Thick-Sliced Peppered Bacon
2 cartons (20 oz. each) Simply Mashed Potatoes
1/2 c. butter (1 stick)
1 c. (8 oz.) sour cream
1/2 c. whole milk or cream
2 c. (8 oz.) H-E-B Fancy Shredded Sharp Cheddar Cheese, divided use
4 green onions, sliced, including tops
Heat oven to 350°F. Coat a 9 x 13-inch baking dish with non-stick spray.
Fry bacon in a large skillet over Medium-High heat until browned and crispy. Drain on pape
r towels. Chop or crumble bacon when cool.
Heat mashed potatoes according to package directions. Combine potatoes and butter in a lar
ge mixing bowl. Add sour cream and milk; stir to blend.
Add 1 cup of shredded cheese and most of bacon (reserve 3 tablespoons for garnish); stir t
o mix. Transfer mixture to baking dish and top with remaining cheese. Bake 30 minutes or u
ntil heated thoroughly.
Let stand 5 or 10 minutes. Sprinkle with green onions and reserved bacon before serving.
No Nutritional Information Available