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Potatoes/Twice Baked Potatoes Casserole Recipe

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This recipe for Potatoes/Twice Baked Potatoes Casserole, by , is from The Sexton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Carol Sexton


4 lbs red skinned potatoes
4 cloves fresh garlic
1/4 cup butter
1 cup sour cream
1/2 cup milk or cream
4 ozs. Cream cheese, softened
2 cups grated cheddar cheese
2 green onions thinly sliced
10 slices bacon, cooked crisp and chopped or 1/ cup of bacon bits
Salt and pepper to taste
1 green onion, sliced
2 slices of bacon, cooked & crumbled
1/2 cup cheddar cheese

1. Preheat oven to 375
2. Wash potatoes, peel off about 2/3 of the skin, (leaving some on the potatoes) and chop into large chunks slice the cloves of garlic into 3 pieces each. Boil the potatoes and garlic in a large pot of water until potatoes are tender ( about 15 minutes)
3. Drain potatoes and garlic and mash slightly with a potato mashed. Add in remaining ingredients (except toppings) and mash to desired consistency.
4. Place into a casserole dish, add toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.




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