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Twice Baked Potato Casserole Recipe

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This recipe for Twice Baked Potato Casserole, by , is from Mrs. Schuller's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Joan Schuller
Added: Wednesday, April 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
10 large potatoes, peeled and quartered (cut in half again if very large)(approx. 5 lb.)
1 cup sour cream
1-8 oz. package cream cheese, softened
6 T butter or margarine, divided
1 egg
2 T dried minced onion
tsp. salt
tsp. pepper
2 tsp. dried chives
1 cups cheddar cheese, divided


Directions:
Directions:
Boil potatoes until tender. Drain and place in bowl for electric mixer; mash. Add sour cream, cream cheese, 4 tablespoons butter, egg, onion, salt, pepper, chives, and cup of the cheddar cheese. Using whisk attachment, blend until smooth and the cream cheese and butter are melted. Spread in greased pans. Melt remaining butter; drizzle over potatoes. Sprinkle remaining 1 cup cheese over potatoes. Bake at 350 degrees for 40 minutes.

Freezes well. Baking directions: Thaw completely in refrigerator. Let stand at room temperature for 30 minutes before baking.

Personal Notes:
Personal Notes:
A Bakery class recipe.

 

 

 

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