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Twice-baked Potato Casserole Recipe

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This recipe for Twice-baked Potato Casserole is from The Smith 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:  
6 to 8 potatoes
2 (three ounce) packages cream cheese, softened
1 cup sour cream
2 tsp onion salt
1 tsp salt
1/4 tsp pepper
1 T margarine or butter
1 cup shredded cheese
Directions:
Directions:
Peel, dice and cook potatoes in salted water. Mash potatoes and add all other ingredients; put in a lightly greased 9 x 13 casserole dish. Bake at 350 degrees for about 30 minutes or until internal temperature reaches 165 degrees

NOTE: I also use this recipe for twice-baked potatoes. Bake potatoes and scoop out center and follow this recipe.
Personal Notes:
Personal Notes:
This is Donna Sellers recipe from the Mayfair cookbook. This is one of our standard funeral meal side dishes. This is a great recipe for big family meals because it can be made and refrigerated in advance. I have made it five days in advance, but they recipe says it can be made two weeks in advance. Also, when used to make twice-baked potatoes, it is a lot of work, but a real family favorite.

 

 

 

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