"Part of the secret of success in life is to eat what you like and let the food fight it out inside."--Mark Twain

Twice-Baked Potato Casserole Recipe

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This recipe for Twice-Baked Potato Casserole, by , is from A Taste of Blackhawk Country, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amanda Evans
Added: Monday, August 27, 2007

Category:
Category:

Ingredients:  
Ingredients:  
8 medium baking potatoes (about 4 lbs.)
1 (8-ounce) pkg. cream cheese, at room temperature
1/2 c. butter, softened
1 pint sour cream
2 c. (1/2 lb.) shredded sharp Cheddar cheese, divided
2 cloves garlic, minced
1 1/2 tsp. salt
1/2 tsp. ground pepper
Nonstick cooking spray
1/4 c. chopped chives, for garnish
6 slices bacon, cooked crisp, drained and crumbled, for garnish

Directions:
Directions:
Preheat oven to 350. Pierce potatoes and place on baking pan. Bake until very soft, about 1 hour and 15 minutes.

Peel potatoes. Using a potato masher or back of a fork, mash potatoes. Add cream cheese, butter, sour cream and 1 cup Cheddar. Stir well. Add garlic, salt and pepper; stir to combine.

Coat a 13X9 inch baking dish with cooking spray. Place potato mixture in dish. Bake casserole until hot, 30 to 35 minutes. Sprinkle remaining 1 cup Cheddar over casserole; return to oven for about 5 minutes, until cheese melts. Garnish with chopped chives and crumbled bacon.

Number Of Servings:
Number Of Servings:
10 to 12
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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