twice baked potato casserole

Name: Twice Baked Potato Casserole
Ingredients: - 8 medium baking potatoes, 4 lbs. baked; - 2 cups shredded cheddar cheese, divided, 8 oz; - 16 oz. sour cream, 2 cups; - 8 oz. cream cheese, softened; - 1/2 cup milk; - 1/2 cup butter or margarine, melted; - 2 garlic cloves, minced; - 1 tbsp. chopped fresh chives; - 1 1/2 tsp. salt; - 1/2 tsp. pepper; - 6 bacon slices, cooked and crumbled; - 1/4 cup chopped fresh chives; - garnish: chive bundles if desired

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Lynnda Cloutier

Mission Viejo, CA

Updated on May 2, 2013

Want to create a great looking garnish? Cut 2 inch wide strips of wax paper, and arrange on top of casserole. Then sprinkle the uncovered areas with cheese. Next,remove the paper, and sprinkle remaining areas with chives and bacon.Source: Unknown

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Ingredients

- 8 medium baking potatoes, 4 lbs. baked
- 2 cups shredded cheddar cheese, divided, 8 oz
- 16 oz. sour cream, 2 cups
- 8 oz. cream cheese, softened
- 1/2 cup milk
- 1/2 cup butter or margarine, melted
- 2 garlic cloves, minced
- 1 tbsp. chopped fresh chives
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 6 bacon slices, cooked and crumbled
- 1/4 cup chopped fresh chives
- garnish: chive bundles if desired

How To Make twice baked potato casserole

Step 1

Peel potatoes and coarsely mash pulp with potato masher. Stir in 1 cup cheddar cheese, sour cream and next 7 ingredients. Spoon into a lightly greased 13 x 9 inch baking dish.

Step 2

Bake at 350 for 30 minutes or til thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon and chives. Garnish, if desired. Serves 8
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