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Twice Baked Potato Casserole Recipe

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This recipe for Twice Baked Potato Casserole is from TASTE the TRADITION on Oak Street, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 medium baking potatoes about 4 pounds
8 oz. cream cheese, softened
1/2 c. (1 stick) margarine, softened
2 c. shredded sharp cheddar cheese (1/2 pound)
1 pint sour cream
2 cloves garlic, minced
1 1/2 tsp. salt
1/2 tsp. pepper
1/4 c. chopped fresh chives, for garnish
6 slices bacon, cooked crisp, drained and crumbled for garnish
Directions:
Directions:
Preheat oven to 350 degrees. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes, until very soft. Peel and mash the potatoes in a large bowl with a mixer or potato masher. Add the cream cheese, margarine, 1 c. of the cheddar cheese, and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again. Spray a 12x9 inch baking dish with vegetable oil. Place the potato mixture into the dish. The casserole may now be covered with plastic wrap and refrigerated until ready to bake. When ready to bake, preheat the oven to 350 degrees, remove the plastic wrap and bake the potatoes for 30-35 minutes, until hot. Sprinkle the remaining 1 c. cheddar cheese over the top of the casserole and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon before serving.

 

 

 

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