"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

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Twice-Baked Potato Casserole Recipe

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This recipe for Twice-Baked Potato Casserole, by , is from First Baptist Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.
Contributor:  
Contributor:  
Sherry Rager
Added: Thursday, May 10, 2007
Category:
Category:
Ingredients:  
Ingredients:  
8 large potatoes
1/2 c. butter
1 tsp. salt
1/2 tsp. garlic powder
8 oz. cream cheese, cubed
2 Tbsp. minced onion
4 Tbsp. dried parsley
2 c. shredded cheddar cheese
milk
paprika
Directions:
Directions:
Preheat oven to 350º.

Bake potatoes, remove peeling, then mash potatoes. OR boil peeled potatoes and mash. Add remaining ingredients, adding enough milk to make fluffy. Spread in casserole dish. Sprinkle with paprika.

At this point, you can freeze the dish for later use, refrigerate for the next day, or keep warm in oven until ready to serve. If refrigerated or thawed from frozen state, bake in oven for 30 minutes or until heated through.

 

 

 

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