By Tracey
Twice-Baked Potato Casserole
barely adapted from Annie’s Eats
Ingredients:
- 2 lb russet potatoes, peeled and cut into 1-inch pieces
- 2 tablespoons unsalted butter, at room temperature
- 2/3 cup milk
- 1/4 cup sour cream
- 1/4 cup nonfat Greek yogurt
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- dash cayenne pepper
- 4 oz sharp cheddar cheese, shredded and divided
- 3 scallions, thinly sliced
- 4 slices bacon, cooked until crisp then crumbled
Directions:
Preheat oven to 350 F. Spray a baking dish with nonstick cooking spray (I used a rectangular dish that’s about 11×7 inches).
Add the potatoes to a large saucepan and cover with cold water (don’t forget to salt the water). Set over medium-high heat and bring to a boil. Cook the potatoes until fork tender then drain. Return the potatoes to the same pot and add the butter, milk, sour cream, Greek yogurt, salt, garlic powder, and cayenne. Use a hand mixer to beat the potatoes just until all of the ingredients have been incorporated and they’re light and fluffy (do not overbeat). Season to taste. Stir in about 3/4 of the cheese, the scallions, and the crumbled bacon until evenly distributed.
Transfer the potato mixture to the prepared dish. Sprinkle the reserved cheese over the top. Bake for 15-20 minutes, or until the cheese is melted and the potatoes warmed through. Garnish with additional scallions and bacon before serving.
