This is such a great dish because you can make it the day ahead and you've still got that delicious flavor of baked potatoes.

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Name: Paula's Twice-Baked Potato Casserole
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: American
Ingredients: 8 medium (about 4 lbs) baking potatoes; 1 (8 oz) pkg cream cheese room temperature; 1/2 cup butter softened; 2 cups sharp cheddar cheese shredded; 1 pint sour cream; 2 cloves garlic minced; 1 1/2 teaspoons salt; 1/2 teaspoon pepper; 1/4 cup chives chopped (for garnish); 6 slices bacon cooked crisp, drained, and crumbled for garnish

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INGREDIENTS

8 medium (about 4 lbs) baking potatoes
1 (8 oz) pkg cream cheese ; room temperature
1/2 cup butter ; softened
2 cups sharp cheddar cheese ; shredded
1 pint sour cream
2 cloves garlic ; minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup chives ; chopped (for garnish)
6 slices bacon ; cooked crisp, drained, and crumbled for garnish

INSTRUCTIONS

1, Preheat the oven to 350-degree (F). Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes, until very soft.

2. Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork. Add the cream cheese, butter, 1 cup of the cheddar cheese, and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again.

3. 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 refrigerated until ready to bake.

4. When ready to bake, preheat the oven to 350-degrees (F). Remove the plastic wrap and bake the potatoes for 30-35 mins., 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.

NOTES

This is a delicious potato casserole. I always serve this at Thanksgiving and any other time I want a delicious do-ahead dish.

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Paula's Twice-Baked Potato Casserole

8 medium (about 4 lbs) baking potatoes
1 (8 oz) pkg cream cheese room temperature
1/2 cup butter softened
2 cups sharp cheddar cheese shredded
1 pint sour cream
2 cloves garlic minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup chives chopped (for garnish)
6 slices bacon cooked crisp, drained, and crumbled for garnish

1,  Preheat the oven to 350-degree (F).  Pierce the potatoes and place on a baking pan.  Bake the potatoes for 1 hour and 15 minutes, until very soft.
2.   Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork.  Add the cream cheese, butter, 1 cup of the cheddar cheese, and the sour cream.  Stir well.  Add the garlic, salt, and pepper and stir again.
3.  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 refrigerated until ready to bake.
4.  When ready to bake, preheat the oven to 350-degrees (F). Remove the plastic wrap and bake the potatoes for 30-35 mins., 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.

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Nutrition

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Serving Size: 1 Serving (94g)
Recipe Makes: 10 Servings

Calories: 329
Calories from Fat: 273 (83%)

Amt Per Serving		% DV

	Total Fat 30.4g	40 %
	Saturated Fat 16.9g	85 %
	Monounsaturated Fat 9.6g
	Polyunsanturated Fat 1.6g
Cholesterol 75.6mg		23 %
Sodium 396.7mg		14 %
Potassium 151.4mg		4 %
Total Carbohydrate 3.4g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 3.3g
Protein 11.2g		16 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 329

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