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Preheat oven to 400°F.
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Rub potatoes with olive oil and salt and place on baking sheet.
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Bake for 45 to 60 minutes or until tender when pierced with a fork, flipping halfway through. Let cool for 15 minutes.
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Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Store leftovers in an airtight, freezer safe container for up to 3 months.
If you are planning to make this casserole ahead of time, prepare the casserole up to the point of the second baking. Cool completely and then place in an airtight freezer safe container. Or just transfer to a freezer safe ziploc bag for easy storage. Refrigerate for up to 48 hours and freeze for up to 3 months.
To bake from frozen: thaw overnight in the fridge, let casserole sit out while oven is preheating, bake as directed except add an additional 15 to 20 minutes.
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