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Twice-Baked Potato Casserole

Source of Recipe

From "The Loving Kitchen" by LeeAnn Rice


Recipe Introduction

"Buttery, creamy, cheesy mashed potatoes... with bacon! I'm giving you a heads-up - be prepared for someone to lick the serving dish. I'm not kidding! It happens. They are that good."

List of Ingredients

• 8 russet or Yukon Gold potatoes
• 3 tsp salt, divided
• ¼ cup (½ stick) butter, softened
• ½ cup heavy cream
• 1 cup sour cream
• 4 ounces cream cheese, softened
• 3 green onions, chopped
• ½ tsp black pepper
• 3 cups shredded Cheddar cheese, divided
• 6 strips cooked bacon


Recipe

Peel the potatoes and cut into quarters. Place in a large pot and cover with water. Add 2 teaspoons of the salt. Bring to a boil over high heat. Reduce the heat to medium-high and simmer for 20 to 30 minutes or until the potatoes are tender. Drain and return to the pot.

Preheat the oven to 350°F. Spray a 2-quart casserole dish with nonstick cooking spray.

While the oven is preheating, add the butter, cream, sour cream, cream cheese, green onions, remaining 1 teaspoon salt, pepper, and 1 cup of the Cheddar cheese to the drained potatoes. Mash until smooth. Transfer to the baking dish and top with the remaining 2 cups of cheese. Crumble the bacon and sprinkle over the top. Bake for 30 minutes or until the cheese is melted and the potatoes are bubbling.

Makes 8 servings