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September 2014

Easy Twice-Baked Potato Casserole

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3   slices bacon2   green onions, divided2 lbs (1 kg) unpeeled russet potatoes, cut into 1-in (2.5-cm) pieces (about 4-5 medium potatoes)1/2 cup (125 mL) chicken stock1/2 cup (125 mL) 2% plain low-fat Greek yogurt1/2 tsp (2 mL) salt1/8 tsp (.5 mL) black pepper2 oz (60 g) sharp cheddar cheese, grated (1/2 cup/125 mL) Directions 1 Preheat oven to 350°F (180°C). Slice bacon crosswise into ¼-in. (6-mm) slices. Cook bacon in Rockcrok® (2-qt./1.9-L) Casserole over medium heat 10-12 minutes or until crisp. 2 Read More

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