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Nutrition Facts
Serving Size 286 g
(Approx. 5 Servings)
Amount Per Serving
Calories 790 Calories From Fat 450
% Daily Value*
Total Fat 50 g 77%
Saturated Fat 29 g 145%
Trans Fat 0.5 g
Cholesterol 140 mg 47%
Sodium 1260 mg 53%
Total Carbohydrate 62 g 21%
Dietary Fiber 0 g 0%
Sugars 12 g
Protein 25 g
Vitamin A 34% Iron 30%
Vitamin C 30% Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Twice Baked Potato Casserole

Prep Time
5 minutes
Cook Time
30 minutes
Total Time
35 minutes
5  People


Recipe makes 5 Servings

1 H-E-B Meal Simple Baked Potato Soup Casserole Kit
6 Tbsp salted butter
2 Tbsp cornstarch
1 1/2 cup(s) whole milk
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Preheat oven to 350°F and grease a casserole dish with 1 tablespoon of butter; set aside.
Cut potatoes into small cubes. (If desired, remove potato peel prior to cutting potatoes). Set aside green onions and 1/2 cup shredded cheddar cheese.
Melt 5 tablespoons of butter in a large soup pan over medium-low heat. After butter melts, add bacon, grated celery and onions. Stir-fry 3 minutes then add spice packet, cornstarch and stir well. Add 1 1/2 cups milk and cook over medium heat 4 minutes or until sauce starts to thicken; remove from heat.
Add potato pieces and remaining cheddar cheese to sauce and vegetables. Mash potatoes with a potato masher or large fork and stir into mixture.
Transfer mixture to prepared dish and cover with foil. Bake 10 minutes then remove foil and add 1/2 cup shredded cheddar cheese and bake uncovered an additional 5 minutes and garnish with green onions.



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