Do you like twice-baked potatoes but not the work it takes to scoop the potatoes out of the skins just to have to fill them in again? Seems redundant, right? Well, there is a way around that: twice-baked potato casserole. It has all the great flavor with so much less work.
8 medium russet potatoes
8 oz. cream cheese, softened
½ c butter, softened
2 c sour cream
2 c cheddar cheese, divided
2 cloves garlic, minced
1½ t salt
½ t pepper
¼ c chopped chives, for garnish
6 slices bacon, cooked and crumbled for garnish
Pierce potatoes with fork and bake at 350°F for 70-75 minutes or until very soft. Peel and mash potatoes in large bowl. Add cream cheese, butter, sour cream and 1 cup cheese. Stir well. Add garlic, salt and pepper and stir again. Scoop into buttered 9 x 13 baking dish*. Bake at 350°F for 30-35 minutes until hot. Sprinkle with remaining cheese and return to oven for 5 minutes. Garnish with chopped chives and crumbled bacon before serving. Makes 10-12 servings.
*Can cover with plastic wrap at this point and refrigerate until ready to bake. Cold casserole may need to cook an extra 5-10 minutes.
Source: Paula Deen