Twice Baked Potato Casserole

By TKakadelas

Ingredients

• 8 medium baking potatoes, about 4 lbs.
• 1 - 8 oz. package cream cheese, at room temperature
• 1/2 cup (1 stick) butter, softened
• 2 c. (1/2 lb) shredded sharp Cheddar cheese
• 1 pint sour cream
• 2 cloves garlic, minced
• 1 1/2 t. salt
• 1/2 t. pepper
• 1/4 c. chopped chives, for garnish
• 6 slices bacon, cooked crisp, drained and crumbled for garnish

Details

Servings 10

Preparation

Step 1

1. Preheat oven to 350 degrees. Pierce the potato and place on baking pan. Bake the potatoes for 1 hour and 15 minutes, until very soft.
2. Peel and mash the potatoes in a large bowl with a potatoe masher or the back of a fork (Aunt Janet whips with a mixer instead to make them creamier). Add the cream cheese, butter, 1 cup of Cheddar cheese, and the sour cream. Stir well. Add garlic, salt and pepper and stir again.
3. Spray a 13 by 9 inch baking dish with vegetable oil cooking spray. Place the potatoes on the dish. The casserole may now be covered with plastic wrap and refrigerated until ready to bake.
4. When ready to bake, preheat oven to 350 degrees. Remove the plastic wrap and bake the potatoes for 30 - 35 minutes, until hot. Sprinkle the remaining 1 cup Cheddar cheese over the top of the casserole and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon before serving.