Twice Baked Potato Casserole

You know that old saying about silver linings around clouds?

That's kind of how I felt about this casserole.  This was a blessing in disguise when I set out to make Potato Salad yesterday.  I like to believe that I'm crafty and creative and able to make anything, but at the end of the day, there's usually a broken dish or a scorch mark on the wall that begs to differ.

I tried to put a creative spin on an already creative spin of Potato Salad by baking it twice.  Epic fail aesthetically, but it tasted so good that I couldn't let it go to waste.  So, I tweaked it a little bit more to create a slightly smoother version that bakes up deliciously in a casserole dish.

I peeled the outside of the baked potato originally, but threw it back in before baking the casserole because I wanted some extra texture.  It was a good idea, but definitely not a deal-breaker if you're not into the skins.  The bread crumbs provide an adequate crunch.

So bad for you, but so good that it's easy to overlook.



Twice Baked Potato Casserole

4 Idaho potatoes, baked and cubed
1 cup sour cream
2 cups shredded cheddar cheese
1/2 cup green onions
2 tbsp butter, melted
1/4 cup Panko bread crumbs


Preheat oven to 350F.

Toss everything but the potatoes, butter and bread crumbs together in a large bowl.  Once mixed, toss the potatoes in gently to keep them from breaking apart.

Spread the mixture into a casserole dish.

Combine the butter and bread crumbs.  Sprinkle over the top of the casserole.

Bake for 30 minutes.  Salt and pepper to taste and serve.




Listening to:  Train - Drive By