Monday, November 2, 2009
With Thanksgiving approaching here in the US, I figured I'd get a little head start as to what I might be making for that day. I've been thinking about what I will be cooking up on that day. How many dishes, which one I'll have to make in advance, which I'll have to make first thing on the day of.
Rather than going to a traditional mashed potato, I figured I'd give a baked potato with a twist a try. It's similar to making mash potato except that it's filled with the baked potato goodness of sour cream, cheese, and onion (or green onion). Topped with more cheesy goodness on top. Must not forget about the butter, too. What you see before is what happens when mashed meets baked. Oh, you can add bacon, too. I would have put it in this, but i didn't have any left. I'll be sure to pile on the bacon bits on Thanksgiving.
Cheesy goodness with every bite. It looks like a mess in the casserole, but every single mouthful is worth it. I had it with some walnut salad.
Baked Potato Casserole
9 baby potatoes or 2 large russet potatoes (rinsed and peeled)
1 c shredded cheese (plus extra for topping)
2-3 Tbsp Sour Cream
1/2 medium sweet onion chopped or 2-3 green onion stalks chopped
1/4 c milk
2 Tbsp sour cream
1 Tbsp butter
salt and pepper
bacon bits (optional)
Boil the potatoes in a pot until tender. A knife should pierce through without hesitation.
Preheat your oven to 425˚F
Mash the potatoes with a masher ricer orr food processor.
In a large bowl, combine the mashed potatoes, onions, sour cream, cheese, milk, and butter. Mix well. Season with a little salt and pepper. Mix in the optional bacon bits as well.
Transfer the mixture into a lightly greased casserole. Bake for 25 minutes. Just before removing, top the casserole with some extra cheese and leave for another 2-3 minutes until the cheese is melted.