Twice Baked Potato Casserole from Crisco®

In this family pleaser, red potatoes are cooked until tender, then baked in a creamy, cheesy sauce with chives and paprika until golden brown.

• Preparation Time: 20 mins
• Cooking Time: 40 mins
• Total Time: 60 mins
• Calories: 325 Calories

Ingredients

• 1 cup milk
• 1 cup sour cream
• 1 teaspoon paprika
• 2 cups shredded Cheddar cheese, divided
• ½ teaspoon pepper
• 3 teaspoons salt, divided
• 1 serving Crisco® Original No-Stick Cooking Spray
• 2 tablespoons Pillsbury BEST® All Purpose Flour
• 3 tablespoons Crisco® Butter Flavor All-Vegetable Shortening
• 1 ½ pounds small red-skinned potatoes, scrubbed, unpeeled
• 4 tablespoons chopped fresh chives, divided
• 4 strips bacon, cooked and crumbled

Recipe Instructions

Step 1

Heat oven to 350 degrees F. Coat a 2-quart casserole dish lightly with no-stick cooking spray.

Step 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.

Step 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.

Step 4

BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Garnish with remaining chives.