Twice Baked Potato Casserole For One

• porciones: 1 serving
• tiempo activo: 15 minutes
• tiempo total: 1 hour 40 minutes

Ingredientes

1 medium russet potato (10 to 12 ounces)

1 tablespoon salted butter (-melted)

¼ cup sour cream

2 tablespoons milk

¼ teaspoon kosher salt

⅛ teaspoon black pepper

1 large egg

2 strips cooked bacon (-crumbled)

¾ cup shredded cheddar cheese (-divided)

Optional: sliced green onions, for topping

Instrucciones

Bake the potato

Preheat your oven to 425°F (220°C). Scrub the potato clean and rinse it under cool running water. Pat it dry. Prick the potato several times with a fork. Place the potato on a baking sheet and bake for 40 to 50 minutes, until it’s completely soft when pierced with a fork. Let the potato cool on a wire rack.Tip: You can bake the potato a day or two ahead and keep it in the fridge.

Prepare the filling

Reduce the oven temperature to 375°F (190°C). Once the potato has cooled, cut it in half lengthwise and scoop out the insides into a medium-sized bowl. Using an electric mixer on low speed or a potato masher, mash the potato.Tip: I like to leave a few chunks, but you can mash it completely if you prefer.

Mix in the melted butter, sour cream, milk, salt, pepper, and the egg until well combined.

Fold in the bacon and a little more than half of the shredded cheese.

Assemble the casserole

Generously butter a 10-ounce ramekin and fill it with the seasoned potato mixture. Top with the remaining shredded cheese. Place the ramekin on a rimmed baking sheet to catch any spills.

Bake the casserole

Bake until the cheese has melted and the casserole is heated through, about 25 minutes.

Nutrición

• Calorías: 814 kcal
• Grasa Total: 56 g
• Grasa Saturada: 28 g
• Grasa No Saturada: 20 g
• Grasa Trans: 0.5 g
• Colesterol: 333 mg
• Sodio: 882 mg
• Carbohidratos Totales: 45 g
• Fibra Dietética: 3 g
• Azúcares Totales: 5 g
• Proteína: 35 g