SO this recipe is dedicated to my Aunt Sher. I needed to share this with her in case some 8 year-ish-older (not sure on
my that certain child’s age) asks her to make “twice baked potatoes” (that certain youngster probably didn’t say please or an adequate thank you either. I am SURE she WAS appreciative and MENT to say “please” and “thank you”!!)
Now that I am a mom to school age children I understand to a degree the busyness of after school and evenings. Well, my aunt was watching my brother and I, and well, probably at 4 o’clock Aunt Sheryl asked me what kind of potatoes we like. I am sure she expected me to respond with “mashed is fine”. No. I said “we like twice baked.” I am sure all she was thinking was…um…..um…..OK. (Those do take a bit of time and prep and we only ate them ONCE in a while….FYI) Well, she made them. I am sure they were fantastic, as is EVERYTHING she makes. Oh, the innocence of youth. We don’t think of the work it takes to get those delicious meals on that table!!! That will forever be one of my favorite stories, of course I don’t remember it…I was told of it years later and Aunt Sher, thank you AND I am sorry……for making MORE work for you!!
To bad I wasn’t keyed into the things in the kitchen 20 some odd years ago….I would have known not to ask for that dish! I hope OTHERS who love Twice Baked Potatoes will enjoy the ease of this recipe as well!!
(If you do not know of this said Twice Baked Potato I am referring to, PLEASE let me know and I will share the REAL recipe ASAP!!!!!)
* You may or may NOT use the bacon or chives, it is good with or without!
Twice Baked Potato Casserole
6 c. – 8 c. of unpeeled, diced red or white potatoes
8 oz. cheddar cheese, shredded
4 oz. softened cream cheese
1/2 c. sour cream
salt & pepper to taste
4 slices of bacon, cooked crispy and cut up, opt.
fresh or dried chives, to taste of well, opt.
Boil the cubed potatoes JUST till barely tender, do not over cook or you will have mashed potatoes (IF this happens you are fine, just re-name it Loaded Mashed Potatoes or something cool like that.) Drain.
Meanwhile, combine the cheddar cheese (save 1/2 c. for the top), softened cream cheese, sour cream, s & p, bacon and chives. Add the hot drained potatoes to this mixture, stir gently. Spread in a greased 7″ x 11″ pan. Top with the reserved cheddar cheese.
Bake @ 350° for about 40 minutes.
Serve and Enjoy. Serves about 6.