Twice Baked Potato Casserole

Twice backed Potato Casserole


I tried this recipe out at a friend's house and oh my goodess.....it is divine! It is so tasty and went over very well! It was so good that I actually ended up making it again for Christmas dinner. I'm telling you.....you will fall in love with these potatoes. They are creamy, cheesy, and packed with flavor!


You will need:
(warning...this makes a lot, so consider halving the recipe)

• 5 lb russet potatoes
• 10 slices bacon
• 8 oz cream cheese
• 1/2 cup unsalted butter, melted
• 1 cup sour cream
• ¼  cup chives, minced
• 2 1/2 cups cheddar cheese, grated
• 2 tsp kosher salt
• 1/2 tsp pepper

1. Preheat oven to 350 degrees.

Peel potatoes, and cut into 1-inch chunks.

 Place in a large saucepan, and add enough cold water to cover by about 2 inches.

Bring to a boil over medium-high heat, and reduce to a simmer.

Cook until tender and easily pierced with a paring knife, about 20 minutes.

Transfer to a colander to drain; return to pan, cover, and set aside.

2. Meanwhile, heat a large skillet over medium heat.

 Add bacon, and cook until crisp and browned, turning once.

 Transfer to paper towels to drain; let cool, and crumble into pieces.

3. Using a fork, mash the potatoes in pan until light and fluffy.

Add the cream cheese, butter, and sour cream, and stir until combined and smooth.

Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper.

Stir until well combined.

4. Transfer to a buttered 3-quart baking dish.

 Top with remaining 1/2 cup cheddar cheese.

Bake until top is slightly golden and potatoes are heated through, about 30 minutes.

Remove from oven; garnish with remaining bacon.

Serve immediately.

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