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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Twice Baked Potato Casserole Recipe

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This recipe for Twice Baked Potato Casserole is from The Sikes Family Cookbook Project, 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:  
5 lb russet potatoes
10 slices of bacon
8 oz. cream cheese
1/2 C. of unsalted butter, melted
1 C. sour cream
1/2 C. chives, minced
2 1/2 C. cheddar cheese, grated
2 T. kosher salt
1/2 T pepper
Directions:
Directions:
1. Preheat oven to 350º. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a for, mash the potatoes in pan until light and fluffy. Add the Cream cheese, butter, and sour cream, and stir until combined and smooth. Add chives, 2 cups of cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 C. cheddar cheese. Bake until top is slightly golden and potatoes are heated through about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.
Number Of Servings:
Number Of Servings:
10

 

 

 

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