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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.