My sister sent me this recipe with raves; Twice-Baked Potato Casserole (make-ahead)

dawn_mo

dawn_mo

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Twice-Baked Potato Casserole

Recipe By :From Paula Deen Celebrates! Best Dishes and Best Wishes for the Best Times of Your Life. This recipe appeared in The Rocky Mountain News on 12/06/06

Serving Size : 10 Preparation Time :0:00

Categories : Christmas Overnights

Potatoes Thanksgiving

Amount Measure Ingredient -- Preparation Method

8 large baking potatoes (about 4 lbs.) I used more potatoes than this1 package cream cheese at room temperature -- (8-ounce)

1/2 cup softened butter -- (1 stick)

2 cups shredded sharp Cheddar cheese -- (1/2 lb)

1 pint sour cream

2 cloves garlic -- minced

1 1/2 tsp. salt

1/2 tsp pepper

1/4 cup chopped chives for garnish

6 slices bacon, cooked crisp, drained and crumbled for garnish

Preheat oven to 350 degree.

Pierce the potatoes and place on a baking pan.

Bake the potatoes for 1 hour and 15 minutes until very soft.

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 sour cream.

Stir well. Add garlic, salt, and pepper and stir again.

Spray a 13X9 inch baking dish with vegetable cooking spray.

Place the potatoes in the dish.

The casserole can now be covered with plastic wrap and refrigerated until ready to bake.

When ready to bake, preheat the oven to 350 degrees. Remove plastic wrap and bake

potatoes for 30-35 minutes until hot.

Sprinkle the remaining 1 cup Cheddar cheese over the top of the casserole and return to

oven for about 5 minutes until the cheese melts.

Garnish with chopped chives and crumbled bacon and serve.

From Paula Deen Celebrates! Best Dishes and Best Wishes for the Best Times of Your Life. This recipe appeared in The Rocky Mountain News on 12/06/06

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Just had this at a party over the weekend, but with bacon. Very tasty. Here's how it was given to me

Twice-Baked Potato Casserole

8 medium baking potatoes - about 4 pounds
1 (8 oz) pkg of cream cheese, at room temperature
1 stick of softened butter
1 pint of sour cream
2 cups of shredded sharp cheddar cheese (divided use)
2 cloves of minced garlic
1 teaspoon of salt
1 teaspoon of pepper
1/2 cup of chopped chives, for garnish
6 slices of bacon, cooked crisp, drained and crumbled for a garnish

Preheat oven to 350 degrees Fahrenheit. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.

Peel and mash potatoes in a large bowl with a potato masher or the back of a fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.

Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.

When ready to bake, preheat the oven to 350 degrees Fahrenheit, remove plastic wrap and bake casserole for 30-35 minutes, until hot. Sprinkle remaining 1 cup of cheddar over casserole and return to oven for about five minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving. Makes 10 to 12 servings.

Source: Paula Deen Celebrates! Best Dishes and Best Wishes for the Best Times of Your Life

Pat's notes: my friend said she used more bacon, like about 1/2 lb.

 
It's like the twice baked potato recipe I use -- except I use Neufchetal instead of cream cheese

Twice Baked Potatoes

4 large russet potatoes, each about 3/4 lb.
each, scrubbed and dried
2 to 4 tablespoons unsalted butter
1/3 cup sour cream
1 block Neufchetal cheese
1 bunch scallion, finely chopped
1 cup shredded sharp cheddar
chopped cooked bacon - one pack
Kosher salt and freshly ground black pepper


Preheat the oven to 400 degrees F.
Place the potatoes directly on the rack in
the center of the oven and bake for 30
minutes. Pierce each potato in a couple spots
with a fork and continue to bake until
tender, about 30 minutes more. Remove
potatoes from the oven, and turn the heat
down to 375 degrees F.

Hold the potato with an oven-mitt or towel,
trim off the top of the potatoes to make a
canoe-like shape. Reserve the tops. Carefully
scoop out most of the potato into a bowl.
Take care to leave enough potato in the skin
so the shells stay together. Mash the potato
lightly with fork along with 2 to 3
tablespoons of the butter, Neufchetal cheese, cheddar cheese and sour
cream.
Stir in the scallion, bacon and season with
salt and pepper, to taste. Season the skins
with salt and pepper. Refill the shells with
the potato mixture mounding it slightly.
Brush the reserved top with the
remaining butter and season with salt and pepper.

Set the potatoes and lids on a baking sheet,
and bake until heated through, about 20
minutes. Serve immediately.

 
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