- 1 teaspoon butter
- 10 russet potatoes, peeled and cubed
- salt to taste
- 1 (8 ounce) container sour cream
- 1 (8 ounce) package cream cheese
- 2 cups shredded Cheddar cheese, divided
- 1 (3 ounce) package real bacon bits
- 2 tablespoons chopped chives (optional)
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with butter.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Drain and return to the pot.
- Season potatoes with salt and mash until smooth. Stir in sour cream and cream cheese. Stir in 1 1/2 cup Cheddar cheese and bacon bits. Spread potato mixture in the prepared baking pan.
- Bake in the preheated oven until heated through, about 20 minutes. Sprinkle remaining 1/2 cup Cheddar cheese on top; continue baking until cheese is melted, 5 to 10 minutes more. Garnish with chives.
04/18/2018
recipepes.com
Twice-Baked Potato Casserole, recipe
PT15M
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5
455 calories
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