Twice Baked Potato Casserole

Twice Baked Potato Casserole

·         5 lb. russet potatoes

·         10 slices bacon

·         8 oz. cream cheese

·         ½ c. unsalted butter, melted

·         1 c. sour cream

·         ¼ c. chives, minced

·         2 ½ c. cheddar cheese, grated

·         2 t. kosher salt

·         ½ t pepper

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining ½ cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately. Yield: 10 servings

We LOVED this casserole. However, we felt like it needed a little more flavor. So we drizzled some ranch dressing on top and it was SO good. Maybe you could add some ranch dressing mix to the recipe. Enjoy!