Last week one of the featured recipes was Twice-Baked Potato Casserole. In between calf feeding and getting dressed for church on Sunday, I assembled the casserole and baked it when I returned home from church. It was delicious and I am adding it to my list of family favorites. Multi-tasking moms can't go wrong with a recipe full of dairy products and potatoes!
Twice-Baked Potato Casserole
Ingredients:
3 pounds russet potatoes
4 ounces cream cheese
1/2 cup sour cream
4 tablespoons butter
1/3 cup heavy cream
1 teaspoon salt
1/2 cup cheddar cheese
3 pieces cooked bacon,crumbled
Peel potatoes,cut into large chunks;place in large pan,cover with water and boil gently until soft (approximately 10-15 minutes).
Drain potatoes and place back into pot. Add butter,sour cream,heavy cream,salt and cream cheese into pot and mix with a mixer until smooth and creamy.
Place potatoes in an 8x8 pan, top with cheddar cheese and crumbled bacon; bake at 350 degrees F. for 30 minutes or until the cheese melts.
Have a Dairy Good Day!
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