Search This Blog

Dec 31, 2011

Twice Baked Potato Casserole

Twice backed Potato Casserole

I tried this recipe out at a friend's house and oh my 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 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.


1 comment:

  1. The recipe sounds really good!! Thanks for posting. Have a happy and safe New Year!