Fly-fishing and baked potatoes. That’s what I’ve been thinking a lot about this week. I just got back from one of my very favorite fly-fishing spots, the Owyhee River, a tributary of the Snake River located in three states including Idaho, where I love to cast my line in search of gorgeous German Browns and Rainbows. Driving to the river, you’ll pass acres of farmland where the state’s rich volcanic soil and extensive irrigation systems make it ideal for growing its famous high-quality potatoes. In fact, 320,000 acres in Idaho are dedicated to growing more than 30 varieties of potatoes. There’s even an Idaho Potato Museum in Blackfoot, Idaho, known as the Potato Capitol of the World. For me, fishing is always catch and release, so I can’t really share a trout recipe with you. But seeing miles and miles of potatoes being harvested reminded me of a favorite dish I’d love to share with you!
This recipe for Twice Baked Potato Casserole is fully loaded with all of your favorite fixings, and let me tell you, it takes baked potatoes up a couple of notches! The minute you start building this sassy side, you can see why it gets devoured by all! It starts with the sweetness of cubed red potatoes and then layered with chopped crisp bacon, sour cream, mozzarella and cheddar cheese and green chiles with a burst of colorful scallions. I find this recipe is so much easier to make than traditional stuffed baked potatoes, and it certainly feeds a crowd! It can be made ahead and frozen (baked or unbaked) and re-heated when ready to enjoy. Twice Baked Potato Casserole is super simple—unlike hooking and netting the Big One!
| Servings |
- 6 large red potatoes, scrubbed and diced into one-inch cubes
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1 teaspoon pepper
- 1 pound sliced bacon, cooked crisp and crumbled
- 1 24 ounce container Light Sour Cream
- 8 ounces shredded mozzarella cheese
- 8 ounces shredded cheddar cheese
- 1 can diced green chiles (4 ounce can)
- 4 scallions, sliced
Ingredients
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- Preheat oven to 350 degrees. Grease a 13 x 9 inch casserole dish. Cut baked potatoes into one-inch cubes. In a bowl, mix together potatoes, olive oil, salt and pepper until well combined. Place on a baking sheet and cook until golden brown. Remove from oven. Place half of the potatoes in casserole dish. Sprinkle half of the bacon over potatoes. Then layer half of the sour cream, mozzarella, cheddar and green chiles. Repeat layers. Bake uncovered at 350 degrees for 20 to 25 minutes or until cheeses are melted. Sprinkle with scallions. Serving Size: 6-8.
