1. Preheat oven to 350 degrees. Peel potatoes, and
cut into 1-inch chunks. Place in a large saucepan,
and add enough cold water to cover by about 2
inches. Bring to a boil over medium-high heat, and
reduce to a simmer. Cook until tender and easily
pierced with a paring knife, about 20 minutes.
Transfer to a colander to drain; return to pan,
cover, and set aside.
2. Meanwhile, heat a large skillet over medium
heat. Add bacon, and cook until crisp and browned,
turning once. Transfer to paper towels to drain;
let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until
light and fluffy. Add the cream cheese, butter,
and sour cream, and stir until combined and
smooth. Add the chives, 2 cups cheddar cheese,
half the bacon, salt, and pepper. Stir until well
combined.
4. Transfer to a buttered 3-quart baking dish. Top
with remaining 1/2 cup cheddar cheese. Bake until
top is slightly golden and potatoes are heated
through, about 30 minutes. Remove from oven; garnish
with remaining bacon. Serve immediately.
Originally Submitted
5/19/2013
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