Jackie H.
Silver Post Medal for All Time! 355 Posts This is a very frugal dish. When you make twice baked potatoes, a hungry guest might take a whole potato but only eat half. Now, this is what I do. It's twice baked potatoes, but in a casserole instead of the shell. Enjoy!
Total Time: Overall, about 45 minutes
Yield: 6-10 people!
Source: This is my own recipe
Ingredients:
- 5 lb all purpose potatoes, peeled, cut-up, boiled and ready to mash*
- 1/2 cup sour cream
- 3/4 cup butter (1 -1/2 sticks)
- 2 Tbsp dried chives
- 1/2 cup grated parmesan cheese
- 2 eggs, beaten
- 1/2 tsp black pepper
- 1/2 tsp basil
- Seasoned salt to taste
*You can add a quartered onion and a few cloves of garlic to the cooking water
Steps:
- Bake at 350 degrees for 30 minutes. Serve right away, it will taste light like a souffle.
- Start by draining the potatoes. Add butter and, using an electric mixer, start mixing, Have everything right on hand so all you do is dump these things in and not shut the mixer off.
- Add sour cream, chives, cheese, seasonings, and last the beaten eggs. Pour this into a glass oven proof greased casserole, peaking the top for a lovely presentation.
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