Twice-Baked Potato Casserole
photo by Mark & Stacy
- Ready In:
- 50mins
- Ingredients:
- 13
- Serves:
-
8
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
- 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.
- Bake a 350 degrees Fahrenheit for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon, green onions, and chives.
Reviews
-
I loved this casserole! I was thinking about doing twice baked potatoes which I have never made before but decided to go with this because it seemed so much easier. I'm really glad I did because it was very hard to keep the peels in tact. It turned out so tasty. I used it as a side dish for 20 people and everyone seemed to love it. I used an extra cup of cheese in the potatoes and a bit extra on top. I will definitely make this again. Thank you!
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I choose this recipe over other twice-baked potato recipes because it had cream cheese and sour cream. Yum! Easy, just takes some time to scoop out the potatoes. We added another cup of cheese to the inside, and we didn't measure the cheese we put on top - just covered it nicely! We put it back in the oven to melt the cheese on top. We also used bacon pieces to save on time. We made this twice in the last week, and will keep it in mind when we have company.
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Awesome! DH & I loved this dish. I easily downsized to just use 2 potatoes, and I was out of cream cheese so just made up for it with more sour cream & milk. Though you still have to bake the potatoes, cool them, spoon the pulp out, etc., this is much easier than keeping the skin shells whole enough to then spoon the filling back in -- but the taste is just the same. I served it with Recipe #67470, Recipe #133821, followed by my MIL's delicious chocolate silk pie.
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RECIPE SUBMITTED BY
<p>I recently celebrated my 19th anniversary living in SW Florida. I moved here from Massachusetts, just north of Boston. As much as I miss family back home, I truly love living here - the beaches, the tropical beauty, the people, and the weather (except the hurricanes!). Everyday is just another day in Paradise. I work at the new international airport here in Fort Myers. I have an opportunity to meet many different and interesting people from around the world. I've had an interest in cooking since I was a little boy, following my grandmother around the kitchen. Since I wasn't blessed with any artistic or musical talent, I think cooking was my way of being creative. My passion is my family and friends. My second passion is cooking for them. My favorite way to entertain is informally...brunches, cookouts, and small dinner parties. Just relaxing, enjoying each other's company, some good food and drink, and a little fun are the only rules of the house.</p>