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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Twice Baked Potato Casserole Recipe

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This recipe for Twice Baked Potato Casserole is from A collection of Favorites from Mrs. Schuller's FCS Classes & Home, 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:  
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
½ tsp. salt
¼ tsp. pepper
2 tsp. dried chives
1 ½ 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 ½ 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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