Twice Baked Potato Casserole "Feeding The Multitudes"
Serves 40
This is very popular at my church, they would eat it every time I cooked.
Print
Prep Time
40 min
Cook Time
30 min
Prep Time
40 min
Cook Time
30 min
Ingredients
  1. Red skin potatoes, ½ inch diced, un-peeled 10 Lbs
  2. Milk 2 cups
  3. Cheese, shredded cheddar 5 cups
  4. (save 2 cups cheese for topping)
  5. Bacon, diced, cooked 1-(12 oz)
  6. (save ¼ cup for topping)
  7. Butter ½ stick
  8. Sour cream 3 cups
  9. Salt (estimate) 3 Tbsp, 1 tsp
  10. Pepper (estimate) 1 Tbsp, 1 tsp
Instructions
  1. Place potatoes in a pot of water add salt and pepper, Boil until tender.
  2. Cook bacon, until crispy, place bacon on paper towel, save bacon grease.
  3. Combine milk, sour cream, cheese, melted butter, salt and pepper.
  4. When the potatoes are tender, reserve 3 cups of potato water, drain potatoes; place hot potatoes in a 4 inch full pan.
  5. Coarsely potatoes with a potato masher. Drizzle bacon grease over potatoes; sprinkle bacon over potatoes.
  6. Pour the milk mixture over potatoes, gently mix well. If potatoes are to thick add additional milk or reserved potato water (if needed). Taste, adjust seasonings as needed.
  7. Whip down sides; garnish with cheese and bacon.
  8. Bake for 15-20 minutes at 300F.
Notes
  1. Don't make to watery, you want this the consistency of mashed potatoes.
  2. Does not freeze at all!
From The Chef To You http://fromthecheftoyou.com/
By | 2018-04-02T12:05:00+00:00 January 5th, 2018|"Feeding The Mutitude" Larger recipes 15-50 portions|0 Comments

About the Author:

I have been in the food business since 1975. This has been my passion and life’s ambition and have enjoyed every day of it. I’ve created this site to share my passion for cooking with those that love to cook and those that would like to learn.

Leave A Comment