Twice Baked Potatoes Casserole

By ctaubenheim

Ingredients

• 8 medium baking potatoes, about 4 pounds
• one 8oz package cream cheese, room temperature
• 1/2 cup (1 stick) butter, softened
• 2 cups (1/2 lb) shredded sharp cheddar cheese
• 1 pint sour cream
• 2 cloves garlic, minced
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 cup chopped chives, for garnish
• 6 slices bacon, cooked crisp,drained and crumbled, for garnish (optional - I
• leave this out for my vegetarian friends)

Details

Preparation time 65mins
Cooking time 130mins

Preparation

Step 1

Preheat oven to 350. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes, until very soft. Allow to cool. Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork (I use my KitchenAide stand mixer with the white beater). Add the cream cheese, butter, 1 cup of cheddar cheese and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again. Spray a 13x9 inch baking dish with vegetable oil cooking spray. Place the potatoes into the dish. The casserole may now be covered with plastic wrap and refrigerate until ready to bake. When ready to bake, preheat the oven to 350. Remove the plastic wrap and bake the potatoes for 30 to 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.