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Twice Baked Potato Casserole from Crisco®

Rated as 4.69 out of 5 Stars
6

"In this family pleaser, red potatoes are cooked until tender, then baked in a creamy, cheesy sauce with chives and paprika until golden brown."
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Ingredients

1 h 10 m servings 325
Original recipe yields 8 servings

Directions

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  1. Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
  2. Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
  3. Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
  4. BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.

Nutrition Facts


Per Serving: 325 calories; 22.6 18.4 12.6 50 1187 Full nutrition

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Reviews

Read all reviews 12
  1. 16 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Very good and pretty easy to make! I did use real butter instead of butter flavored shortening because that's all I had on hand.

Most helpful critical review

I made this just as the recipe stated. It was ok. There was to much sauce for the amount of potatoes. When I make it again I’ll use 2.5lbs of potatoes instead of 1.5lbs and probably not add the ...

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Very good and pretty easy to make! I did use real butter instead of butter flavored shortening because that's all I had on hand.

Delicious and easy to make! I made 2 changes: I used Mozzarella instead of Cheddar, and skipped the bacon (because of allergies).

So yummy! I made it for Thanksgiving and it was gone! Everybody loved it!

I made this just as the recipe stated. It was ok. There was to much sauce for the amount of potatoes. When I make it again I’ll use 2.5lbs of potatoes instead of 1.5lbs and probably not add the ...

Great starter recipe like others have said previously. I used margarine cause that’s what I had. I did season the potatoes a little cause we EXTRA lol. I just didn’t like the idea of bland pota...

Taste awesome! Any potato love will go crazy for it!

This was absolutely delicious and was a hit at our Easter dinner. I did add a little more bacon but that is our preference.

I scaled this back to just two servings for Hubs and me. I used one peeled russet potato, butter rather than shortening, one green onion for the chives, and I skipped the bacon. I sprinkled so...

This is a cheesy yummy dish, whole family enjoyed it. We're vegetarian so I left off the bacon, and served with a side of roasted broccoli.