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Twice-Baked Potato Casserole

 






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Submitted by: Emily Hutchins from Delaware, OH
Originally shared on the web 02/01/2012

6 baking potatoes
1-1/2 t. salt
1/4 t. pepper
1/4 c. butter, softened
2 c. shredded Cheddar cheese, divided
1 c. milk, warmed
1/2 c. sour cream
5 green onions, finely chopped and divided

Pierce skins of potatoes with a fork. Bake at 425 degrees for about 60 minutes, until tender. Slice potatoes in half and scoop out pulp into a bowl; mash. Add salt, pepper, butter and one cup cheese; beat well. Add milk; beat until fluffy and cheese is melted. Stir in sour cream and half of the onions. Spoon potato mixture into a lightly greased 9"x9" baking pan. Sprinkle with remaining cheese and onions. Reduce oven temperature to 375 degrees. Bake, uncovered, for 15 minutes, or until heated through and cheese melts. Makes 6 to 8 servings.


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Enjoy this recipe from In the Kitchen with Family & Friends originally published 04/1999.

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