twice baked potato casserole from crisco®

Ingredients

• Servings: 8
• crisco® original no-stick cooking spray
• 1 1/2 pounds small red-skinned potatoes, scrubbed, unpeeled
• 3 teaspoons salt, divided
• 3 tablespoons crisco® butter flavor all-vegetable shortening
• 2 tablespoons pillsbury best® all purpose flour
• 1 cup milk
• 1/2 teaspoon pepper
• 1 teaspoon paprika
• 1 cup sour cream
• 4 tablespoons chopped fresh chives, divided
• 2 cups shredded cheddar cheese, divided
• 4 strips bacon, cooked and crumbled

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 10 mins


• heat oven to 350 degrees f. coat a 2-quart casserole dish lightly with no-stick cooking spray.
• 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.
• 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.
• bake 20 to 25 minutes or until bubbly and golden brown. let stand 10 minutes before serving. garnish with remaining chives.