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Easy Twice-Baked Potato Casserole

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)


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.
Meanwhile, slice green onions. Reserve 1 tbsp (15 mL) green tops for garnish. Remove bacon to paper towel-lined plate (do not drain drippings); set aside.
Place potatoes, stock and remaining onion bottoms into Casserole. Microwave, covered, on HIGH 10-12 minutes or until potatoes are very tender, stirring halfway through cooking.
Remove Casserole from microwave. Add yogurt, salt and pepper to potatoes. Using Mix ‘N Chunk, coarsely mash and mix potatoes until well blended.
Sprinkle with cheese. Bake, uncovered, 8-10 minutes or until heated through and cheese is melted. Remove Casserole from oven. Top with bacon and reserved green onions.


10 servings of (½ cup/125 mL)