Twice-Baked Potato Casserole

Twice-Baked Potato Casserole
Twice-Baked Potato Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 8

    medium baking potatoes

  • 8 oz. package of cream cheese

  • 1/2

    cup butter, softened

  • 2

    cups shredded sharp Cheddar cheese

  • 1

    pint of sour cream

  • 2

    cloves of garlic, minced

  • 1 1/2

    teaspoon salt

  • 1/2

    teaspoon pepper

  • 1/4

    cup chopped chives (for garnish)

  • 6

    slices bacon, cooked crisp, drained and crumbled (for garnish)

Directions

Preheat the oven to 350. Wash and pierce the potatoes and place on a baking sheet. Bake the potatoes for 1 hour and 15 minutes, until very soft. Peel and mash the potatoes in a large bowl with a potato masher. Add the cream cheese, butter, 1 cup of the Cheddar cheese, and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again. Spray a 9 × 13-inch baking dish with cooking spray. Place the potatoes into the dish. The casserole may now be covered with plastic wrap and refrigerated until ready to bake. When ready, preheat the oven to 350. Remove plastic wrap and bake for 30 to 35 minutes, until hot. Sprinkle the remaining 1 cup of Cheddar cheese over the top of casserole and return to oven for 5 minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving.

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