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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 kim's Cookbook, 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, beaked and peeled
2 cups shredded cheddar cheese, divided (8 ounces)
1 (16 ounces) container sour cream
1 (8 ounce) package cream cheese, softened
1/2 cup milk
1/2 cup butter or 1/2 cup margarine, melted
2 garlic cloves, minced
1 tablespoon chopped fresh chives
1 1/2 teaspoons salt
1/2 teaspoon pepper
6 slices bacon, cooked and crumbled
4 green onions, chopped
1/4 cup chopped fresh chives
Directions:
Directions:
Mash the pulp coarsely with the use of a potato masher then stir a cup of Cheddar cheese along with sour cream, cream cheese, milk, butter, garlic, chives, salt and pepper. Transfer this in a lightly greased 13 x 9 inch baking dish.
Bake this at 350F for 30 minutes or until it is heated. Sprinkle this with the rest of the ingredients.

 

 

 

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