Kel’s Twice-Baked Potato Casserole, Rockcrok® Style

 Kel's Rockcrok potato cheese and bacon casserole

This is one of the first recipes I made in my awesome Pampered Chef Rockcrok® casserole**  and it is definitely a keeper! It is so easy to make and the results are absolutely yummy — of course, how can you go wrong with a dish that features potatoes, bacon and cheese? I modified Pampered Chef’s recipe some by using a bit more bacon and cheese. Also, I used nonfat yogurt instead of low-fat, and reduced-fat cheddar instead of regular. But you could never tell the difference, and it does reduce the guilt factor.

What I love about using the Rockcrok® is that I took it from stovetop to microwave to oven, with no cleaning among steps. What a timesaver – no extra pans to wash! If you don’t have this amazing vessel, just cook your bacon as you normally would and then switch to a 2-quart casserole (or larger) dish that is both microwave and oven safe.

Ingredients

Kel's potato casserole ingredients

  • 4 slices bacon, cut in half
  • 2 green onions
  • 2 lbs. unpeeled russet or baking potatoes (about 4-5 medium or 3 large)
  • ½ cup chicken stock
  • ½ cup nonfat plain Greek yogurt
  • Sea salt, to taste
  • Fresh ground pepper, to taste
  • 4 oz. sharp cheddar cheese, grated (I used cheddar made from 2% milk)

Preparation

Preheat oven to 350 degrees F. Cook bacon over medium heat in Rockcrok® until crisp. Drain on paper towels. Leave 1 tablespoon bacon grease in Rockcrok® and save the rest, if there is any, for another use.

Cook bacon in Rockcrok

Slice the green onions, both white and green parts. Reserve 1 tablespoon of them to use as garnish. Cut the potatoes into 1-inch pieces.

Cut potatoes

Place potatoes, stock and green onions into Rockcrok® and microwave, covered, for 10-12 minutes, until nice and tender. Stir halfway through cooking time.

Remove casserole from microwave. Add the yogurt, salt and pepper to the potatoes.

Add yogurt to cooked potatoes

Mash the potatoes, yogurt, salt and pepper until well blended.

Mix and mash potatoes

Sprinkle the potatoes with cheese and bake, uncovered, for 8 minutes or so, until the cheese has melted.

Sprinkle potato casserole with cheese

Remove casserole from oven and top with the bacon and reserved green onions.

Kel's Potato casserole closeup

These go great with steaks, pork chops or any other protein that you normally would have a baked potato. Or do what I did and make a meal of just the casserole by itself – get a spoon and dig in!

Dig in!

Bon appétit!

Eat, drink and be merry!

Follow Kel’s Café on Twitter at http://twitter.com/kelscafe

**Disclaimer: I am an independent consultant with The Pampered Chef. From time to time I feature PC products on this blog, but the content is strictly my own and not paid for nor endorsed by The Pampered Chef.

Advertisements
This entry was posted in Recipes, Tools of the Trade and tagged , , , , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s