Recipe: Twice Baked Potato Casserole (2)

Twice Baked Potatoes
Yields: 8 servings

8 medium sized baking potatoes
2 cups of shredded cheddar cheese, divided
1 (16oz.) container sour cream
1 (8oz.) pkg. of cream cheese, softened
1/2 cup milk
1/2 cup butter or marg. melted
2 garlic cloves, minced
1 Tbsp. chopped fresh chives
1 1/2 tsp. salt
1/2 tsp. pepper
6 slices of bacon, cooked and crumbled
4 green onions, chopped
1/4 cup chopped fresh chives

Peel potatoes, and coarsely mash pulp with a potato masher. Stir in 1 cup cheddar cheese, sour cream, cream cheese, and next 6 ingredients. Spoon into a lightly greased 13 x 9 baking dish.

Bake at 350 degrees for 30 minutes or untill thoroughly heated. Sprinkle with remaining 1 cup cheese, bacon, green onions, and chives.

Twice Baked Potato Casserole

6 medium unpeeled potatoes, baked
1/4 tsp. salt
1/4 tsp. pepper
1 lb. sliced bacon, cooked and crumbled
3 cups sour cream
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese
2 green onions, chopped

Cut baked potatoes into 1-inch cubes. Place half in greased 13x9x2-inch baking pan.

Sprinkle with half of the sour cream and cheeses.

Repeat layers.

Bake, uncovered, at 350 degrees for 20 minutes or until cheese is melted. Sprinkle with onions.

Yield 6-8 servings.