Easy Twice Baked Potato Casserole

My Rock Crock from Pampered Chef is really my favorite thing ever! The fact that I can easily microwave and then stick that same container in the oven, makes life so much easier!! We usually have scalloped or au gratin potatoes for Easter and I am the only one who really likes them, so I tried something new this year and they were a hit. Recipe below.

Ingredients:

  • 3 slices bacon
  • 2 green onions, divided
  • 2 lbs unpeeled russet potatoes, cut into 1-in pieces (about 4-5 medium potatoes)
  • 1/2 cup chicken stock
  • 1/2 cup 2% plain low-fat Greek yogurt
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • 2 oz sharp cheddar cheese, grated (1/2 cup)

Directions:

  1. Preheat oven to 350 degrees. Slice bacon crosswise into ¼-in. slices. Cook bacon in Rockcrok® Casserole over medium heat 10-12 minutes or until crisp.  
  2. Meanwhile, slice green onions. Reserve 1 tbsp green tops for garnish. Remove bacon to paper towel-lined plate (do not drain drippings); set aside.  
  3. 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. 
  4. Remove Casserole from microwave. Add yogurt, salt and pepper to potatoes. Using Mix ‘N Chunk, coarsely mash and mix potatoes until well blended.
  5. 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. 


I didn’t use green onions because I don’t like them. My guests will now know I didn’t include them, but that’s fine! It tasted really good and was a hit. This was very easy to make too.

Enjoy!!