National Potato Day

National Potato Day means Twice Baked Potato Casserole! This dish has never been a staple recipe in my family, but my fiancée has been begging me to make him this dish. Did I mention he’s a potato fanatic? So, to celebrate the deliciousness of potatoes and all the amazing dishes to come out of them we’re making our first baked potato casserole.

Twice Baked Potato Casserole

Ingredients needed:

4lbs of Yukon gold potatoes (large chunks)

¼ cup of Kelapo Ghee

1 cup of sour cream

½ cup of cream cheese

½ cup of heavy cream

2 cups of shredded cheddar cheese

1 (16oz) pack of bacon

3 tablespoons of fresh chives (chopped)

¾ tablespoon of salt

1 teaspoon of ground black pepper

Kelapo Ghee Non-Stick Cooking Spray

Begin by washing and peeling all your potatoes. Once you’ve done that then start cutting up the potatoes in big chunks and preheat the oven to 350 degrees. Bring a large pot of water to a boil and place the chunks of potatoes inside. Cook them for about 15 to 18 minutes or until they’re completely tender. When the potatoes are finished, drain them and place back in the pot. Add the Kelapo Ghee on top and mash the potatoes. If you need to add a bit more ghee that’s perfectly okay. Once the potatoes are smashed, add the heavy cream, sour cream, cream cheese, bacon and 1 ½ cup of shredded cheese then stir and mash the ingredients together.  Lastly, grease the 9×13 baking dish with the Kelapo Ghee Spray and spread the potato mixture on the baking dish. Top with the remaining ½ of shredded cheese and chopped bacon. Pop in the oven for about 25 to 30 minutes, and enjoy!

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