Thursday, December 15, 2011

Twice baked potato casserole

I abso-fricking-lutely LOVED these potatoes.  Then again, I love all potatoes.  Let's just put it this way...these were better than your average tater. Justin wasn't as big a fan as Curt was but they seemed to be a hit at Thanksgiving either way! This made a perfect amount for a large group, AND worked great to make and put in the fridge to bake for all know how much I love to do the cooking ahead of time so I can have a clean kitchen for guests and just throw things in the oven when I'm ready for them.


•5 lb russet potatoes
•10 slices bacon
•8 oz cream cheese (I used fat free)
•0.5 c unsalted butter, melted
•1 c sour cream (I used fat free)
•2.5 c cheddar cheese, grated (I used 2%)
•1 T pepper


1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.

2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.

3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.

4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

I just threw some salt and pepper on that jazz and went face first into's very rich and kinda heavy...but dang it's good stuff! I didn't get a finished photo...just like all holidays I'm rushing around like a madwoman and then forget when it's time to serve. So you will have to imagine it...and try not to drool when you do.

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