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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Twice-Baked Potatoes in a Dish Recipe

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This recipe for Twice-Baked Potatoes in a Dish is from Kimberly's Cookbook, 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:  
9 medium russet potatoes
4 ounces cream cheese
1/2 cup sour cream
4 tablespoons butter
3 cloves garlic, finely chopped
1/2 to 3/4 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 cup milk (if potatoes are too thick)
1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried
2 1/2 to 3 cups shredded cheddar cheese
canola oil to fry in
sour cream, if desired
3 green onions, sliced
Directions:
Directions:
Place potato insides in a large bowl or the bowl of a standing mixer. Mix briefly to break potatoes down a little.

Add cream cheese, sour cream, butter, chopped garlic, and about 1/2 teaspoon salt and 1/4 teaspoon or so of pepper.

Beat until thoroughly mixed, but don't mix to the point of gumminess. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.

Spray a large casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan.

Cover with foil and bake for 40 minutes at 325°.

Immediately after removing from oven, cover the top with 1 cup of cheese. Then sprinkle with about 2/3 of the bacon and sliced green onions, if desired. Allow to sit for about 10-15 minutes before serving. The heat from the potatoes will melt the cheese perfectly.

Makes about 9-10 servings.

 

 

 

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