Ingredients
-
4
-
3/4
-
1/2
-
1/2
-
3
-
1
-
1/8
-
1/4
-
-
-
-
-
-
-
Directions
Twice-Baked Potato Casserole With Green Chiles, I created these to serve alongside grilled chipotle chicken breasts and a salad Wouldn’t be a bad addition to any meat dish These taste more sinful than they actually are! I typically use either red or russet potatoes, though I imagine any type would be fine This can also be made in the microwave for a pretty quick side dish Since there’s only two of us eating, I typically freeze half for another dinner , Very tasty! Robyn, you’re right that these taste more sinful than they really are no one would ever suspect the difference I baked my taters the night before, so I needed to heat the dish about 45 minutes to get it hot throughout I only used 1/2 can of green chiles since we’re not huge chile lovers I’m already looking forward to leftovers! MERP’d for Spring PAC 2011
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Steps
|
1
Done
|
Cook Potatoes in a 350 Degree Oven For About an Hour, or Until Soft. |
|
2
Done
|
Place the Potatoes in a Greased Casserole Dish and Add the Milk and Cottage Cheese. |
|
3
Done
|
Mash Together With a Potato Masher. |
|
4
Done
|
Gently Stir in the Remaining Ingredients (you Don't Want to Stir Too Much Otherwise the Potatoes Will Become Gummy). |
|
5
Done
|
Cook in Oven Until Heated Throughout. |
