I found this delicious twice baked potato casserole recipe the other day on the Mom on Timeout website. Like most recipes that I find, I go by the instructions loosely and then I tweak the recipe to more of my liking or with what I have on hand. I have included the recipe below on what I did, but I think you will find that whatever you do, this is sure to turn on for your next breakfast or even side dish for dinner.
Twice Baked Potato Casserole – Serves 6
6 medium potatoes, scrubbed and dried, 2 TB olive oil, 1 TB sea salt, 1 TB pepper, 2 TB chives, divided, 3/4 lb bacon cooked and crumbled, 1 1/2 C shredded cheese, 1/2 C miracle whip, 1/2 C sour cream, and 1 small yellow onion chopped
Preheat oven to 400 degrees. Rub potatoes with olive oil and sprinkle with salt and pepper and place on a cookie sheet. Bake for about 45 minutes until tender. Let cool for about 15 minutes.
Cut potatoes into bite size pieces and place in a bowl. Its okay if they fall apart slightly. Stir in miracle whip, sour cream, onions, 1 TB chives, 3/4 of the bacon, and 1 C cheese. Spoon into a 9×9 baking dish. Top with remaining cheese and bacon but set aside about 2TB bacon and 1 TB of chives or a garnish. Cover with foil and let site over night and bake in the morning or turn the oven down to 350 degrees and bake for 30 minutes. Remove foil and bake for an additional 10 minutes. Let cool for 10 minutes before slicing and serving. Serve with an extra dollop of sour cream sprinkled with chives and bacon.
We served our casserole with a side of strawberry bread, grapes and peppered twisted bacon which is a house favorite.