twice baked potato casserole
It’s snowing. Right now. The ground is too warm for it to stick around, but just seeing snowflakes in October is distressing. Where did my best summer ever go? Did we skip fall again? Sigh. This side is my remedy for impending winter blues.
Twice Baked Potato Casserole
Yields 4 large side servings
4 to 5 medium russet potatoes
3 tablespoons butter, room temperature
1/2 cup sour cream
4 oz cream cheese
1/2 cup cheddar cheese, shredded
3 to 4 cloves garlic, roasted and minced
salt and pepper, to taste
- Preheat oven to 400 degrees F. Scrub and rinse potatoes; pat dry. With rack in the middle of the oven, place potatoes directly on rack and bake until soft, 60 to 75 minutes. Allow potatoes to cool down enough to handle.
- Turn oven temp down to 350 degrees F.
- In a medium to large bowl, combine butter, sour cream, cream cheese, cheddar, and garlic. Cut potatoes in half and scoop the good stuff out of the skins – add the baked potato (minus skin) to the mixture in the bowl, and stir to combine. Add salt and pepper to taste.
- Place the mixture in a 1 to 2 quart shallow casserole dish and smooth out the top. Snip fresh chives over the dish, and place casserole in the oven until heated through, about 20 minutes.
- Snip additional chives on top of casserole just before serving, if desired.