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Twice-Baked Potato Casserole

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Quick and easy


Prep Time:

15 minutes

Cook Time:

30 minutes


8 - 12 servings


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 paper towels. Chop or crumble bacon when cool.

Heat mashed potatoes according to package directions. Combine potatoes and butter in a large 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 to mix. Transfer mixture to baking dish and top with remaining cheese. Bake 30 minutes or until heated thoroughly.

Let stand 5 or 10 minutes. Sprinkle with green onions and reserved bacon before serving.
Nutritional Information
No Nutritional Information Available
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