September is here and I am beyond excited about it! You see, in less than three weeks, fall will officially be upon us. The weather has already begun to cool down (fingers crossed it stays that way), and my father-in-law delivered some hay bales for my fall decorating. I may be just a tad early with my fall decor, but I really don’t care! The cows can wait a couple of months before they get their teeth on these bales of hay, because I have other things in mind for them.
Because my mind is on fall, I’m also thinking of what yummy dishes I want to create for Thanksgiving. I’ve always done mashed potatoes, but I think it’s time to change up the tradition and offer some potato dish varieties. Mashed potatoes will still be on the menu, but when you try my Greek Twice Baked Potato Casserole, I think you’ll see why two potato dishes need to be presented.
I’ve previously shared my love for Tasteful Selections potatoes, due to how convenient and tasty they are, but they really do make any twice baked potato casserole a breeze. No washing, peeling or chopping required because with the Tasteful Selections Ruby Red potatoes, each potato is perfectly sized to create the perfect dish, and all the dirty work is already done for you.
Of course, you can create this recipe as a traditional twice baked potato casserole, but with the addition of artichoke hearts, sun-dried tomatoes, and olives, you can have a very flavorful and exciting Greek rendition. I served the dish to my family and some extended family, and it was a huge hit. Keith is already trying to come up with the next time I need to make this because he doesn’t want to wait for Thanksgiving.
Give this casserole a test drive and let me know what you think!
- 1 1/2 bags of Tasteful Selections Ruby Red Potatoes
- salt and pepper, to taste
- 1-12 oz pkg bacon, cooked and crumbled
- 1/2 cup grilled artichoke hearts, chopped and divided
- 1/2 cup chopped sun-dried tomatoes, divided
- 1/4 cup sliced olives, divided
- 3 cups sour cream
- 3 cups Colby Jack cheese, shredded
- Bake potatoes in a microwave safe dish for 13-15 minutes, or until fork tender. Place half in a greased casserole dish.
- Sprinkle potatoes with a dash of salt and pepper, and half of the bacon, artichoke hearts, sun-dried tomatoes, and olives.
- Top dish with half the sour cream and cheese. Repeat layers, finishing with the last of the cheese on top.
- Bake uncovered at 350° for 20-25 minutes or until cheese is melted.
- I use a deep 8x8 casserole dish, but you can also use a 9x13.