Recipe: Twice-Baked Potato Casserole (make ahead)

TWICE-BAKED POTATO CASSEROLE

8 medium baking potatoes, about 4 pounds
1 (8-ounce) package cream cheese, at room temperature
1/2 cup (1 stick) butter, softened
2 cups (1/2 pound) shredded sharp Cheddar cheese, divided use
1 pint sour cream
2 cloves garlic, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup chopped chives (for garnish)
6 slices bacon, cooked crisp, drained and crumbled (for garnish)

Preheat the oven to 350 degrees F. Spray a 13-by-9-inch baking dish with vegetable oil cooking spray.

Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes, until very soft.

Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork. Add the cream cheese, butter, 1 cup of the Cheddar cheese and the sour cream. Stir well. Add the garlic, salt and pepper and stir again. Place the potatoes into the prepared dish.

The casserole may now be covered with plastic wrap and refrigerated until ready to bake.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F. Remove the plastic wrap and bake the potatoes for 30 to 35 minutes until hot. Sprinkle the remaining 1 cup Cheddar cheese over the top of the casserole and return to the oven for about 5 minutes, until the cheese melts.

Garnish with the chopped chives and crumbled bacon before serving.

Makes 10 to 12 servings
Source: Paula Deen Celebrates! Best Dishes and Best Wishes for the Best Times of Your Life by Paula Deen with Martha Nesbit