Saturday, February 25, 2012

Twice-Baked Potato Casserole

The goodness of twice-baked potatoes made little easier and a little faster! A crowd pleaser - I made a double batch of this on Super-Bowl Sunday and there weren't any left-overs!

5-6 large potatoes or 8-10 medium potatoes
1 package cream cheese softened
1 cup butter
1/2 cup sour cream
1 cup shredded cheddar cheese
1 sweet onion
1 Tbls fresh minced garlic
1 lb cooked bacon chopped
1 Tbls dried parsley
1 tsp salt
1/2 tsp pepper
dried chives

Scrub Potatoes (don't peel) and chop into pieces. Boil until cooked through (should be soft when poked with a fork). Chop the onion finely and saute in 1 Tbls olive oil and 2 Tbls butter along with the garlic.
Mix together cream cheese, sour cream, 3/4 cup cheddar cheese, parsley, salt and pepper. Add the chopped/crumbled bacon, sauteed onion and garlic. Make sure this mixture is well combined. Mash the potatoes with the remaining butter - don't mash too thoroughly, you want the potatoes a little 'chunky'. Add the cream cheese mixture. Spread into 9x13 greased baking dish and garnish with remaining cheddar cheese and sprinkle with dried chives. Bake at 350* for about 30 minutes. The edges should start to look a little bit crisp. Enjoy!

*This is my original recipe - took the basic idea of twice-baked and modified and added to it!* :-)


Leah V. said...

Hey Rachel! I made this last night for company, and, as Polly would say, it was "super yummo!" ;) Our guests asked for the recipe, too!
Thanks for sharing!

Rachel said...

Anytime Leah! I love Polly's saying :) I'm glad your family enjoyed it!