Double Cooked Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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My mother makes a twice baked potato that is absolutely delicious, but I didn't have idaho potatoes on hand, and I didn't have bacon, so I decided to throw this together and now it's one of my son's favorites.. YUM! Read more !! Ingredients:
4 or 5 large yukon gold potatoes |
1 chicken bouillon cube (knorr) |
16 oz sour cream with chives |
1/2 c sharp cheddar cheese, grated |
1/2 c smoked gouda (crumbled) |
1/2 c fresh parmesan cheese, grated |
salt and pepper to taste |
1 tsp paprika |
Directions:
1. Preheat oven to 350
2. Put chicken bouillon in large pot of water and boil
3. Clean potatoes and slice, about 1/4 in thick (leave skins on)
4. Boil potatoes in chicken broth until soft
5. Drain potatoes
6. In an 8x8 dish, line bottom of pan with potatoes
7. Put heaping tablespoons of sour cream and chives, spread over potatoes
8. Grate Cheddar cheese over sour cream
9. Grate Parmesan on top of Cheddar
10. Crumble Gouda on top of Parm
11. Add another layer of potato, add all cheeses again
12. Add final layer of potatoe, add layer again
13. Sprinkled top with Salt and Pepper and Paprika
14. Bake 35 to 45 minutes until top is golden brown
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