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Sunday, November 10, 2013

Twice Baked Potato Casserole

Twice Baked Potato Casserole

3 Russet baking potatoes
6 slices bacon, cooked and crumbled
1/2 stick unsalted butter
4 oz. cream cheese
8 oz. sour cream
1 cup cheddar cheese, grated
2 cloves garlic, minced
red pepper flakes

Wash and poke holes in the potatoes and cover in foil. Bake at 425 for at least an hour.

Let the potatoes cool and peel off the skins. Mash them up with a fork (or masher) in a large mixing bowl. Add the butter, cream cheese, sour cream, garlic and cheese. Top with a salt, pepper and red pepper flakes. Combine everything until well incorporated.

Spray a casserole dish and heap the mixture into the dish and spread around evenly.

Bake at 350 for 35 minutes. Add a little cheese topping if you like and bake for 7 minutes more. Remove and add the crumbled bacon and chives on top.

Notes: I served this with grilled steaks and a yummy side salad. What a great meal at home! These potatoes will easily be a hit and they taste delicious! Enjoy!

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