Twice Baked Potato Casserole

This Twice Baked Potato Casserole is going to change your life.

This is one that is requested EVERY. SINGLE. THANKSGIVING and CHRISTMAS.

Not only do you have the amazing goodness of mashed potatoes, then you load it up with bacon, cheddar cheese, chives,

sour cream, and cream cheese and this casserole blows any other one out of the oven!

It’s like eating a delicious twice baked potato, but not having to worry about the skin.

Here’s how to make it:

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.

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.

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.

Transfer to a buttered 3-quart baking dish.

Top with remaining 1/2 cup cheddar cheese and bacon.

Bake until top is slightly golden and potatoes are heated through, about 30 minutes.

Remove from oven and serve immediately!

Try to not eat the entire thing…..they are to die for!

Twice Baked Potato Casserole

2014-12-17 08:30:14

Ingredients

Instructions

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