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  • Megan Moyers-Watt

    Twice Baked Potato Casserole. Pretty good but I think my mom's mashed potato casserole for the holidays is better.

  • Marnie Myers

    5 lb russett potatoes, 10 slices of bacon, 8 oz cream cheese, 0.5 c unsalted butter melted,0.25 c chives minced, 2.5 c cheddar cheese grated, 2 t salt: Transfer to 3 quart baking dish and bake on 350 for 30 mins.

  • Becky Thompson

    Loaded mashed potatoes. 5 lb russet potatoes, 10 sli bacon, 8 oz cr cheese, rm temp, ½ C unsalted butter, melted, 1 C sour cream, ¼ C minced chives, 2 ½ C grated cheddar, Salt/pepper. Cook/mash potatoes. Crisp-cook bacon, crumble. Add cr cheese, butter, sour cream, chives, 2 cups cheddar cheese, half bacon, salt, pepper. Stir. Buttered dish, top w/ cheese/bacon, melt cheese.

  • Meghan Levine

    Twice Baked Potato Casserole. Directions 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 1/2 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.

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