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My second #ThisIsMyTwist challenge was to SERVE green bean casserole in an unexpected and creative way. I thought of baking it in individual ramekins for single servings and that would certainly look cool, but I don’t know how creative it is. I started thinking of all the ways I could make individual servings and what I could serve them in that WOULD be unique. I considered acorn squash shells, but they were too large and then I thought about mini pumpkins, but even after I hollowed them, they were really too small. I actually spent a little time wandering back and forth through the produce department at our local Walmart, studying different veggies that might possibly work as the vessels to hold individual servings of green bean casserole, this Thanksgiving. I lingered over baking potatoes, considering topping twice baked potatoes with the yummy bean concoction, but then my eyes landed on small red potatoes and it hit me. Our family could enjoy the classic side dish, in individual servings, but as finger food! That’s right! I said finger food — appetizers. It’s definitely twisted, dontcha think? 🙂 And that is how the idea for Green Bean Casserole Potato Skins was born.
I scrubbed and pricked the skins of the potatoes, popped them onto a cookie sheet and baked them until they were fork tender. Then I pulled them out of the oven and let them cool on a cooling rack until they were cooled enough to handle, comfortably.
Once I could hold the potatoes without burning my hands, I cut them in half and scooped out the potato pulp. Save that to add to the Thanksgiving mashed potatoes or store in the fridge to use later in making potato bread. Be sure as you’re scooping the pulp that you leave enough potato for the walls of the skins to be sturdy, but take out enough that you have room for the green bean casserole filling.
Sprinkle minced bacon and grated cheese into the hollowed skins, as if you were simply prepping potato skins. The difference is you will be using smaller amounts than if these were being served, just as the skins.
Then mix up a half recipe of the traditional green bean casserole recipe, at the bottom of this post. I used Campbell’s® Condensed Cream of Mushroom Soup, as well as Del Monte® Green Beans and French’s® Crispy Fried Onions and this dish turned out fabulously! Fill each cup with the casserole mixture. Using a half recipe I filled 30 potato skins and had only enough filling left to do 4 or 5 more skins, so cutting everything in half works pretty well. The recipe I am posting is the original, but halved.
After 25 minutes in the oven, I sprinkled french fried onions over the top and baked the Green Bean Casserole Potato Skins for an additional five minutes.
Once you pull them from the oven, you’ll want to leave them to cool a few minutes before arranging them on a serving tray to make it easier for them to be held and eaten.
- 3 lbs mini red potatoes
- ⅓ cup minced bacon, fried crisp
- ⅓ cup grated extra sharp Cheddar cheese
- 2 cans (10.5 oz. each) Campbell’s® Condensed Cream of Mushroom Soup
- ½ cup milk
- 1 teaspoon soy sauce
- ⅛ teaspoon ground black pepper
- 2 cans (14.5 oz. each) any style Del Monte® Green Beans, drained
- 1⅓ cups French’s® French Fried Onions
- Bake the potatoes on a baking sheet at 350 degrees for 40-45 minutes or until fork-tender. Be sure to prick the skins before baking.
- Allow the potatoes to cool for a bit, after they come out of the oven, so that you aren't burned when handling them.
- Cut each potato in half and scoop out the pulp, reserving it for a future recipe.
- Add ¼ to ½ teaspoon minced bacon to each potato skin and then top with about the same amount of grated cheese. The amount you use will be dependent on the size of your potato skins. You want to leave plenty of room for the casserole filling.
- To make the filling, mix the milk, Campbell’s® Condensed Cream of Mushroom Soup, drained Del Monte® Green Beans, soy sauce, pepper and half of the French’s® French Fried Onions. Stir everything together until all ingredients are well incorporated.
- Scoop a heaping Tablespoon of green bean casserole over the bacon and cheese in each shell.
- When all potato skins are filled, bake at 350 degrees for 25 minutes.
- Top the potato skins with the last half of the French’s® French Fried Onions.
- Bake an additional 5 minutes, until onions are golden brown.
- Allow the appetizers to cool, slightly, before serving, so they are easy to handle.
Next time you’re in Walmart, go look at the screens by the green bean casserole display at the end of the aisle. Walmart is picking the best of the “twisted” ideas to share in their stores! If you see mine, let me know with a post or a tweet! Make sure to go to thisismytwist.com to see everyone’s suggested twists!
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