Twice-Baked Potato Casserole |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 8 |
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There's something about a piping hot casserole that resonates warmth and comfort. Try a creative design when you sprinkle on the toppings. Cooking time does not include baking potatoes. Ingredients:
8 medium baking potatoes, baked (about 4 pounds) |
2 cups shredded cheddar cheese, divided (8 ounces) |
1 (16 ounce) container sour cream |
1 (8 ounce) package cream cheese, softened |
1/2 cup milk |
1/2 cup butter or 1/2 cup margarine, melted |
2 garlic cloves, minced |
1 tablespoon chopped fresh chives |
1 1/2 teaspoons salt |
1/2 teaspoon pepper |
6 slices bacon, cooked and crumbled |
4 green onions, chopped |
1/4 cup chopped fresh chives |
Directions:
1. Peel potatoes, and coarsely mash pulp with a potato masher. Stir in 1 cup Cheddar cheese and next 8 ingredients. Spoon into a lightly greased 13-x9-inch baking dish.
2. Bake a 350 degrees Fahrenheit for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon, green onions, and chives.
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