Twice-Baked Potato Casserole

Prep Time:
15 minutes
Cook Time:
30 minutes
8 - 12 servings

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6 - 8slicesH-E-B Thick-Sliced Peppered Bacon,

2cartons (20 oz. each)Simply Mashed Potatoes,

1/2c.butter (1 stick),

1c. (8 oz.)sour cream,

1/2c.whole milk or cream,

2c. (8 oz.)H-E-B Fancy Shredded Sharp Cheddar Cheese, divided use,

4green onions, sliced, including tops,


1Heat oven to 350°F. Coat a 9 x 13-inch baking dish with non-stick spray.

2Fry bacon in a large skillet over Medium-High heat until browned and crispy. Drain on paper towels. Chop or crumble bacon when cool.

3Heat mashed potatoes according to package directions. Combine potatoes and butter in a large mixing bowl. Add sour cream and milk; stir to blend.

4Add 1 cup of shredded cheese and most of bacon (reserve 3 tablespoons for garnish); stir to mix. Transfer mixture to baking dish and top with remaining cheese. Bake 30 minutes or until heated thoroughly.

5Let stand 5 or 10 minutes. Sprinkle with green onions and reserved bacon before serving.

Nutritional Information

No Nutritional Information Available

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