This year my mother hosted Christmas dinner. Since I come from a large family my mother cooked the main course and asked each of her children to bring a side dish. I brought this twice baked potato casserole; it’s always a hit, travels well, and heats up fine in the microwave (oven space is at a premium on holidays). I got the recipe from a coworker years ago but made some changes over the years. This dish is somewhat time consuming to assemble since you must bake the potatoes then peel them and fry and crumble the bacon, but it’s well worth the effort. Here are the ingredients you’ll need to make twice baked potato casserole:
8-10 medium-sized Yukon gold potatoes, baked and peeled (about 5 lbs.)
1/2 cup (1 stick) unsalted butter, melted
4 cups shredded Cheddar cheese, divided
1 container (16 oz.) sour cream
2-3 garlic cloves, minced (I used minced garlic in water)
3 tablespoons chopped fresh chives (don’t substitute dried chives)
1 1/2 teaspoon salt
1/2 teaspoon pepper
1 lb. bacon, fried and crumbled
4 green onions, sliced
Microwave the potatoes until they pierce easily with a fork. Cool slightly, then peel with a knife (I find this faster than peeling raw potatoes). Cut the potatoes into chunks and place them in a large mixing bowl. Add the stick of butter on top of the hot potatoes and allow it to melt. Stir in two cups of cheese, the sour cream, garlic, chives, salt, and pepper. Spoon into a greased 13 x 9″ pan. Bake at 350 degrees or until thoroughly heated. Cool for 10 minutes. Sprinkle the top with alternating stripes (in a diagonal pattern) of crumbled bacon and cheese. Sprinkle green onions around the edges.
Serve this dish was baked ham or your favorite meat loaf and a green vegetable for a colorful presentation.