Happy Monday lovelies! I hit a home run with this wonderful recipe, along with grilled steak and grilled corn to feed my in-laws on Friday night. Nom!
I know I found this online somewhere, but I printed the recipe and can't find the link anymore. Anyways, it looks delicious so I thought I'd share. Keep passing the good recipes around!
Paula Deen's Twice-Baked Potato Casserole
- 8 medium baking potatoes, about 4 pounds
- One 8 oz. package cream chesse, room temperature
- 1/2 cup (1 stick) butter, softened
- 2 cups (1/2 pound) shredded sharp cheddar cheese
- 1 pint sour cream
- 2 cloves garlic, minced
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1/4 cup chopped chives, for garnish
- 6 slices bacon, cooked crip, drained and crumbled, for garnish
- Preheat oven to 350 degrees. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes, until very soft. Allow to cool.
- 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 cheddar cheese and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again.
- Spray a 9 by 13 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.
- Bake potatoes for 30 to 35 minutes, until hot. Sprinkle remaining 1 cup of cheddar cheese over the top of the casserole and return to the oven for about 5 minutes, until the cheese m elts.
- Garnish with chives and crumbled bacon before serving.
Serves 10 to 12.
Husband asked me not to touch the leftovers, so he has lunch all week. Then he wants me to make it again this weekend. Love it!
Enjoy and have a great first day of the week,