Monday, October 20, 2008

Twice-Baked Potato Casserole

Dan made this potato casserole dish to take to his parent's family Sunday dinner. It was really good and loaded with lots of yummy fatty foods. Enjoy!

Twice-Baked Potato Casserole
"SouthernLiving - easy entertaining"
8 medium-size baking potatoes (4 pounds)
2 cups shredded Cheddar Cheese, divided
1 (16 oz) container of sour cream
1 (8oz) package cream cheese, softened
1/2 cup milk
1/2 cup butter, melted
2 cloves garlic minced - (we used 1/2 tsp minced garlic and thought it strong. Use 1/4tsp)
1 tbsp chopped fresh chives
1 1/2 tsp salt
1/2 tsp pepper
6 bacon slices, cooked and crumbled
4 green onions, chopped
Bake potatoes. Peel potatoes, and coarsely mash pulp with a potato masher. Stir in 1 cup Cheddar Cheese, sour cream, and next 7 ingredients. Spoon into a lightly greased 13 X 9 baking dish.
Bake at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon and green onions. Yield: 8 servings.