Receta Twice Baked Potato Casserole
Twice Baked Potato Casserole
One of my favorite sides is a twice baked potato. Mmmm, I love them so much. But I’m sure that they are pretty unhealthy when ordered from a restaurant because of all of the added butter, etc.
So I set about making a leaner twice baked potato, then decided to turn it into a casserole for a recent get-together. I’m sure this probably isn’t a new idea, however, it’s a really good one to add to your arsenal–especially for a large group gathering…
Twice Baked Potato Casserole
Ingredients:
- 5 pounds Russet potatoes-peeled and boiled until cooked through
- 1 (3 ounce) jar Real bacon bits
- 1 package (8 ounces) 1/3 fat cream cheese
- 1/2 cup butter or margarine-melted
- 1 cup reduced fat sour cream
- 3 cups grated cheddar cheese
- 1 teaspoon pepper
- 1/2 teaspoon salt
Directions:
Preheat oven to 350 degrees. In a large bowl, mash the potatoes until light and fluffy. Add the cream cheese, 2/3 of the bacon bits, cream cheese, butter, sour cream, 2 cups of the cheddar cheese, pepper and salt.
Transfer to a greased 9 x 13 baking dish, spread out and top with the remaining bacon bits and cheddar cheese.
Cover with aluminum foil and bake for 25 minutes. Uncover and bake an additional 10-15 minutes, or until the top cheese is browned. Top with chopped chives (I forgot this part in the photo)