Twice Baked Potato Casserole from Crisco®
Description
In this family pleaser, red potatoes are cooked until tender, then baked in a creamy, cheesy sauce with chives and paprika until golden brown.
Ingredients
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1 serving Crisco® Original No-Stick Cooking Spray
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1 1/2 pounds small red-skinned potatoes, scrubbed, unpeeled
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3 teaspoons salt, divided
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3 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
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2 tablespoons Pillsbury BEST® All Purpose Flour
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1 cup milk
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1/2 teaspoon pepper
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1 teaspoon paprika
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1 cup sour cream
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4 tablespoons chopped fresh chives, divided
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2 cups shredded Cheddar cheese, divided
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4 strips bacon, cooked and crumbled
Directions
1
Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.
2
Cut potatoes into quarters. Place in large saucepan. Cover potatoes with water. Add 2 teaspoons salt. Bring to a boil. Cook about 15 to 20 minutes or just until potatoes are fork-tender. Drain. Place in prepared dish.
3
Melt shortening in medium saucepan over medium heat. Add flour. Whisk until well combined. Gradually whisk in milk. Whisk in 1 teaspoon salt, pepper and paprika. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 3 tablespoons chives and 1 cup cheese. Pour evenly over potatoes. Top with remaining cheese and crumbled bacon.
4
BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.