Twice-Baked Potato Casserole

04 Sep

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Posted by on September 4, 2011 in Side Dishes


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