Name: Twice-Baked Potato Casserole
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Butter, softened - 1 teaspoon; Russet potatoes, peeled and cubed - 10; Salt to taste - 10; Sour cream - 1 (8 ounce) container; Cream cheese - 1 (8 ounce) package; Shredded Cheddar cheese, divided - 2 cups; Real bacon bits - 1 (3 ounce) package; Chopped chives (Optional) - 2 tablespoons

Ingredients for - Twice-Baked Potato Casserole

1. Butter, softened 1 teaspoon

2. Russet potatoes, peeled and cubed 10

3. Salt to taste 10

4. Sour cream 1 (8 ounce) container

5. Cream cheese 1 (8 ounce) package

6. Shredded Cheddar cheese, divided 2 cups

7. Real bacon bits 1 (3 ounce) package

8. Chopped chives (Optional) 2 tablespoons

How to cook deliciously - Twice-Baked Potato Casserole

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with butter.

2 . Stage

Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.

3 . Stage

Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cups Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.

4 . Stage

Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.