Christmas Cooking Recipes – Baked Cheddar Potato Casserole
On this next instalment of our Arboretum Cookery Corner, we are going to talk you through a simple dish that transforms the humble potato into a delectable, mouth-watering dish that is the perfect accompaniment for your Christmas dinner or alternatively, it is the perfect use for leftover boiled potatoes on St Stephen’s Day. If you’re using leftover potatoes, you may skip the first step.
The good news is, you probably have all these ingredients in the cupboard/fridge already so you won’t even need to leave the house.
What you’ll need:
8 medium potatoes
180g cup sour cream
180ml cup low fat or semi skimmed mikk
1 tsp salt
¾ tsp pepper
10 bacon strips, cooked and crumbled
166g cups shredded cheddar cheese
4 green onions chopped
What you’ll need to do:
• Preheat oven to 220°. Scrub potatoes; pierce several times with a fork. Bake until tender, 45-60 minutes. Remove from oven; reduce oven setting to 180°.
• When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl; discard shells. Mash pulp with butter; stir in sour cream, milk, salt and pepper.
• Reserve 1/4 of your crumbled bacon for topping. Gently fold remaining bacon, half your cheese and half of the green onions into potato mixture (do not overmix).
• Transfer to a greased 11×7-in. baking dish. Top with the remaining cheese and green onions; sprinkle with reserved bacon. Bake until heated through and cheese is melted, 15-20 minutes.
This simple and traditional dish should go down well with all the family and friends this Christmas, next week I will have a great way to make the most of your brussel sprouts this season and have everyone asking for seconds.
Happy Christmas & New Year from the Arboretum family.
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