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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 Potato Casserole Recipe

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This recipe for Twice-Baked Potato Casserole is from A Taste of Blackhawk Country, 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 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 350º. 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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