Wednesday, November 20, 2013

Twice Baked Potato Casserole

9 medium russet potatoes
4 ounces cream cheese
1/2 cup sour cream
4 tablespoons butter
3 cloves garlic, finely chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 to 1/2 cup milk
1 cup shredded cheddar cheese
1 jar bacon bits, or a half pound of bacon, fried and cut into bits, or cut into bits and fried
3 green onions, sliced

1. Preheat oven to 350 degrees.
2. Scrub and pierce potatoes several times with a sharp knife. Bake potatoes for about an hour, or until potatoes give when squeezed gently with an oven-mitted hand. When potatoes are done, cut in half and carefully scoop out insides.
3. Place potato insides in a large bowl or the bowl of a standing mixer. Mix briefly to break potatoes down.
4. Add cream cheese, sour cream, butter, chopped garlic, and salt and pepper. Beat until thoroughly mixed, but don't mix to the point of gumminess. If the mixture seems really thick, add up to 1/2 cup milk to smooth it out to the consistency of mashed potatoes.
5. Spray a large casserole dish with non-stick cooking spray. Spread potato mixture into the prepared pan.
6. Cover with foil and bake for 40 minutes at 325 degrees.
7. Immediately after removing potato casserole from oven, cover the top with cheese. Then sprinkle with bacon and sliced green onions, if desired. Allow to sit for about 10-15 minutes before serving. The heat from the potatoes will melt the cheese.

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