Twice Baked Potato Casserole
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8
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medium baking potatoes, about 4 pounds
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1
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package
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(8 oz) cream cheese, at room temperature
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1/2
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cup
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butter, softened
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1
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pint
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sour cream
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2
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cups
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(1/2 pound) shredded sharp cheddar cheese (divided use)
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2
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garlic cloves, minced
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1 1/2
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teaspoons
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salt
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1/2
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teaspoon
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pepper
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1/4
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cup
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chopped chives, for garnish
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6
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slices
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bacon, cooked crisp, drained & crumbled, for garnish
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1
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Preheat oven to 350°F. Pierce potatoes and place on baking pan. Bake for 1 hour 15 minutes, until very soft.
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2
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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.
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3
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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.
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4
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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.
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Source
Author: Paula Deen
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