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Dec 29, 2011

Twice Baked Potato Casserole -- 2B or NOT 2B Casserole :)

Welcome back to the Special Edition to continue our 
Christmas Eve Dinner...

So, I bet you're wondering about the title right?!
Well...
The best potatoes in the world are Twice Baked Potatoes!
 And when I found this recipe it was called 'Twice Baked Potato Casserole'.
But in making the recipe, Marvin says that it's not exactly like real Twice Baked Potatoes are...
They are boiled and then baked!
So...
Twice Baked or NOT Twice Baked....
You decided!!!! :)

Ingredients:
5 lb Russet Potatoes
10 Slices Bacon
8 oz Cream Cheese
1/2 cup Unsalted butter, melted
1 cup Sour Cream
1/4 cup Chives, minced
2 1/2 cup Cheddar Cheese, grated
2 tsp Kosher Salt
1/2 tsp Pepper
{we halved the recipe}


Directions:

Preheat oven to 350*

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 boil over medium-high heat and reduce to a simmer

Cook until tender and easily pierced with a paring knife, about 20 minutes
{like you would for mashed potatoes]

Transfer to a colander to drain; return to pan, cover, and set aside

Meanwhile, heat a large skillet over medium heat

Add bacon and cook until crisp and brown, turning once


Transfer to paper towels to drain; let cool, crumble into pieces

Using a fork, mash the potatoes in a pan until light and fluffy

Add 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

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

Removed from oven; garnish with remaining bacon



Serve immediately


Serves 10



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