Potato Casserole

High Cotton Food Styling & Photography
  • Yield: 8 servings

"When I was 21, the place I worked in Michigan was famous for their twice-baked potatoes. I created this version because it was faster and easier. I'm now 67. Fix these ahead of time, and keep them warm until the rest of the meal is ready. "


2pounds russet potatoes, peeled and cut into 1-inch cubes
5 bacon slices, cooked and crumbled
1/3cup butter
3/4cup reduced-fat sour cream
1 egg, beaten
1teaspoon seasoned salt
1medium green onion, chopped (white and green parts)


  1. Place 6 cups water in a large saucepan. Add potatoes and bring to a boil over medium-high heat. Reduce heat and simmer, covered, until tender, about 20 minutes.
  2. Preheat oven to 350F. Grease a 9-inch-square baking dish.
  3. Drain potatoes and place in a large bowl. Add butter, sour cream, egg and salt. Mash potato mixture with a potato masher until well blended. If mixture is dry, add 3 to 4 additional tablespoons of sour cream. Stir in chopped green onion and bacon crumbles.
  4. Spoon into prepared pan and bake, uncovered, 20 to 25 minutes, until golden brown

Elaine Garrett, Corbin, Ky.