Lyons Family Cookbook

Twice Baked Potato Casserole

8

medium baking potatoes, about 4 pounds

1

package

(8 oz) cream cheese, at room temperature

1/2

cup

butter, softened

1

pint

sour cream

2

cups

(1/2 pound) shredded sharp cheddar cheese (divided use)

2

garlic cloves, minced

1 1/2

teaspoons

salt

1/2

teaspoon

pepper

1/4

cup

chopped chives, for garnish

6

slices

bacon, cooked crisp, drained & crumbled, for garnish

1

Preheat oven to 350°F. Pierce potatoes and place on baking pan. Bake for 1 hour 15 minutes, until very soft.

2

Cut potatoes in half, scoop out the insides into a large mixing bowl, and mash with an electric mixer with wire whip or hand potato masher. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.

3

Spray a 13x9" baking dish with non-stick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.

4

When ready to bake, preheat oven to 350°F, remove plastic wrap and bake casserole for 30 to 35 minutes until hot. Sprinkle remaining 1 cup cheddar over top of casserole and return to oven for about 5 minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving. Makes about 15 servings.

Paula's Twice Baked Potato Casserole is part of her Christmas dinner menu, which starts with a beef main course. "There just isn't any better combination than meat and potatoes," Paula writes. "This is such a great dish because you can make it the day ahead, and you've still got that delicious flavor of baked potatoes."

Source

Author: Paula Deen