We eat lots of first time meals around our house. Most of the time it doesn't work out. But this potato casserole is an entirely different story. I was eating it before I even had a chance to throw it in the oven. I practically licked my plate clean. It's just that good.
Looks delicious, right?
Henry helped out with this one. It had bacon in it, after all. But in his credit, Henry is a pretty good helper. I'm not going to lie. He's a good mop substitute.
I'll quit jabbering and just share the recipe already.
Twice-Baked Potato Casserole
From Sippity Sup
Serves at least 8
5 lb. potatoes
10 slices bacon
8 oz. cream cheese
1/2 C. unsalted butter, melted
1 C. sour cream
1/4 C. chives, minced
2-1/2 C. cheddar cheese
2 tsp. kosher salt
1/2 tsp. pepper
Directions:
Preheat ovento 350 degrees. Peel potatoes and cut into 1" chunks. Place in large saucepan and bring to a boil over medium-high heat. Reduce to a simmer and cook about 20 minutes. Drain and return to pan.
In the meantime, heat a large skillet over medium heat. Add bacon and cook until crisp. Drain, cool, and crumble into pieces.
Mash your potatoes. Stir in butter, cream cheese, and sour cream. Add in chives, 2 C. cheddar, half of your bacon, salt, and pepper, and stir.
Transfer to a dish (buttered or sprayed with Pam). Top with remaining cheese. Bake about 30 minutes or until your top is slightly golden. Garnish with remaining bacon.
Hope you all enjoy this one as much as we did!
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