Monday, March 19, 2012

Twice Baked Potato Casserole

Be prepared to make this when others are around. It make a ton and is super filling. You can put this with just about any type of main dish. Chicken, Steak, Beef, Pork, or even Fish. You can't go wrong with it. I like twice backed potatoes, but sometimes the process can take a little longer then the time I have. So this is a nice spin on it.

Twice Baked Potato Casserole
5 pounds red potatoes
1/3 - 1/2 cup crumbled bacon 
8 ounces cream cheese ~ softened
1 cup sour cream 
1/4 cup chives ~ minced
1 1/2 cups shredded cheddar cheese
2 teaspoon salt
pepper to taste

Peel potatoes {I never peel mine fully, there are always little pieces of skin here and there} and cut into pieces. Boil potatoes till they are tender. Drain and return to previous pot. mash potatoes with either a masher, mixer or fork. Don't mash too much. You want it to be chunky and not as creamy as normal mashed potatoes. 

Add in cream cheese and blend well. Then add in sour cream. Once mixed, add in bacon, chives and 2 cups cheese.  Season with salt and pepper to taste. Dump potatoes into a greased 9x13 baking dish and sprinkle top with remaining cheese. You can also add more chives and bacon to top if you would like {mainly just for looks}

Bake at 350 degrees for about 15 minutes till cheese is melted and potatoes are fully heated through.

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