Twice-Baked Potato Casserole

Merry Christmas season, my friends! Christmas is in full swing here at the house, with Christmas movies, parties, shopping, wrapping, cooking, and baking going full throttle! I have so many posts I’d like to share this month, and since cooking and baking are two of my favorite aspects of any holiday, I’ll start off with some recipe posts.

Twice-Baked Potato Casserole is a perfect potato dish for any special occasion or holiday year round, and can be served alongside just about any meat. A friend gave me this recipe over twenty years ago when we were in the young marrieds group together at church. She served it at a couples’ shower with pork tenderloin, and before the night ended, I was begging for the recipe. I’ve been making it ever since! Since my friend was kind enough to share it with me, I’m going to pass it on to you today. Enjoy!

Twice-Baked Potato Casserole

Ingredients:

8 medium-size baking potatoes (4 lbs), baked

3 cups shredded cheddar cheese, divided

1 (16 oz) sour cream

1 (8 oz) cream cheese, softened

1/2 cup milk (a touch more as needed)

1/2 cup butter, melted

2 garlic cloves, minced

1 Tbsp. chopped fresh chives

1 1/2 tsp. salt

1/2 tsp. pepper

1 pack of bacon, cooked and crumbled

1/4 chopped fresh chives

Peel the potatoes and coarsely mash the pulp. Stir in half the cheddar cheese, sour cream, and next 7 ingredients. Spoon into a lightly greased 9-x-13 baking dish. 

Bake at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle with remaining cheese, bacon, and chives. Return to oven for a few more minutes until cheese is melted. Serves 10-12 with other sides. 

I don’t exactly enjoy making mashed potatoes (My husband is chuckling right now.), but when I sit down to the meal and put a forkful of this rich, starchy goodness in my mouth, it’s totally worth the time it took to peel, mash, and mix. And it’s always a popular dish at gatherings! Hope you try it too!