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Twice Baked Potato Casserole Recipe

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This recipe for Twice Baked Potato Casserole, by , is from Jackie's Favorites, 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!

Jackie Fliss


Sour Cream Mixture
6 ounces cream cheese, room temperature
1 cup sour cream
cup fresh chives, chopped
1 teaspoon lemon juice
teaspoon kosher salt
teaspoon garlic powder
teaspoon onion powder
cup whole milk

8 baking potatoes, washed
3 tablespoons canola oil
1 tablespoon kosher salt

8 strips bacon, cooked and crumbled
3 cups cheddar cheese, shredded and divided
chives, for topping


Sour Cream Mixture
Combine all ingredients and mix until smooth and creamy. Chill in the refrigerator while the potatoes cook.

Preheat the oven to 400 F. Wash each potato and pierce a couple of holes on each side with a sharp knife or fork.
Coat each potato with canola oil and salt and bake on a baking sheet for 1 hour. Potatoes should be fork-tender when done.
Remove baked potatoes from the oven and let cool. (Leave the oven at 400F.) When cool enough to handle, roughly chop the potatoes into 1/2-inch, bite-sized pieces.

Spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
Add potatoes to a large bowl. Mix the potatoes with the sour cream mixture, half the cheese, and the crumbled bacon. (You can reserve some pieces of bacon as a topping if you wish.)
Spread out the potato mixture into the prepared baking dish.
Top with remaining shredded cheese and reserved bacon (if you have some set aside).
Bake, uncovered, 15-20 minutes, or until cheese is hot and bubbly.
Remove from oven. Serve hot. Garnish with chives (optional).




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