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Baked Potato Casserole ngredients 4 medium Yukon gold potatoes, peeled and chopped 1 head broccoli, chopped into small florets (about 2-3 cups chopped) 8 slices bacon 1 medium onion, diced 2 cloves garlic, minced ½ cup chicken stock ½ teaspoon smoked paprika salt and pepper to taste 1-2 cups (150 g) sharp cheddar cheese, shredded 1 cup (100 g) parmesan cheese, shredded
Twice-Baked Potato Casserole Aunt Theresa bakes the washed potatoes, cubed, in a covered casserole dish until they are fully cooked but not overcooked. This can be done up to a day in advance. At room temperature, cool the baked potato cubes to just warm and refrigerate them for up to a 'day'.
Twice-Baked Potatoes | The buttery, creamy indulgence of mashed potatoes meets the visceral joy of digging into a baked potato in this iconic side dish. For the full steakhouse experience, use a pastry bag to artfully pipe the potato-cheese mixture into the scooped-out skins. | From: saveur.com