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  • Nadia Flowers

    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.

  • Carla Frazier

    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.

  • Jenna H

    Twice Baked Potato Casserole. This sounds like Mayra's mashed potato casserole and if it is, it is delicious!!

  • Barb LoPresti

    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.

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Twice Baked Potato Casserole 5 lb russet potatoes 10 sli bacon 8 oz cream cheese 0.5 c unsalted butter, melted 1 c sour cream 0.25 c chives, minced 2.5 c cheddar cheese, grated 2 t kosher salt 0.5 t pepper

Loaded mashed potato cakes

2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits 2 packages Ranch Dip mix 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind Combine first 4 ingredients, mix in hash browns.  Spread into a 9x13 pan.  Bake at 400 for 45-60 minutes.

Slice potato almost but not all the way through. Tuck butter between slices. Bake until tender. Dribble with sour cream. Shower with grated cheese. Bake again until melted and gooey. Lavish with more sour cream and chopped scallion or chili or whatever you please.