Baked Potatoes, mashed and then loaded with cheese, sour cream, garlic, chives and bacon and baked again!
-By Carrie (Strommen) Lennie
8 medium baking potatoes, about 4 lbs
1 8-oz pkg cream cheese, softened
½ cup (1 stick) butter, softened
2 cups shredded sharp cheddar cheese (1/2 lb)
1 pint sour cream
2 cloves garlic, minced
1 ½ tsp salt
½ tsp pepper
¼ cup chopped fresh chives, for garnish
6 slices bacon, cooked crisp, drained and crumbled for garnish
- Preheat the 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.
- 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 the cheddar cheese, and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again.
- Spray a 13X9-inch 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.
- When ready to bake, preheat the oven to 350 degrees. Remove the plastic wrap and bake the potatoes for 30 to 35 minutes, until hot. Sprinkle the remaining 1 cup cheddar over the top of the casserole and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon before serving.