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  • Barbra Thoeming

    Twice baked potato casserole and potato skins - make an appetizer and side dish with the same potatoes

  • Nancy Karels

    Twice Baked Potatoes Casserole with Cream Cheese, Bacon, and Garlic Twice-Baked Potatoes in a Dish and Potato Skins 9 med russet potatoes,baked 4 ounces cream cheese 1/2 c sour cream 4 tb butter 3 cloves garlic, finely chopped 1/2 to 3/4 tsp salt 1/4 tsp pepper 1/4 to 1/2 cup milk (if potatoes are too thick) 1 jar bacon bits, or a half pound of bacon, fried and cut into bits 2 1/2 to 3 c shredded cheddar cheese canola oil to fry in sour cream, 3 green onions, sliced

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TARTIFLETTE (potato & cheese casserole, a French comfort food): 3 large potatoes, peeled and sliced; 7 slices bacon, chopped; 1 T butter; 1 large onion, sliced; 1/4 cup white wine; 2 T creme fraiche; 1 (8 oz) round Reblochon cheese; salt & ground black pepper to taste. [[You can substitute Brie or Munster for Reblochon cheese.]]