Someone gave me a recipe for a twice baked potato casserole. I liked the concept of a twice baked potato casserole because you don’t have to fool with re-stuffing the potato skins. I was planning to make that, but I didn’t have the right potatoes. Plus, that recipe didn’t have cream cheese, and I decided that was necessary! We had this on Easter, and not much was left over.
5 lbs of potatoes, peeled
1 – 8oz. package cream cheese, softened
7 slices of bacon, cooked & crumbled
¾ cup shredded cheddar cheese, divided into ¼ and ½ cups
¼ cup heavy cream
1 stick butter
Boil the potatoes until fully cooked. Drain and transfer to the casserole dish. Add the stick of butter to the potatoes. Use beaters from a hand mixer to mash the potatoes.
Add cream cheese and heavy cream. Use the hand mixer on a low setting to blend everything together.
Add the bacon and ½ cup of the cheddar cheese. Blend again. You can add more cheese if you don’t think it’s cheesy enough. Taste and see if you think some salt needs to be added. The bacon is already salty, but I think I added maybe a pinch of salt.
Sprinkle the remaining cheese on top of the casserole and bake at 350° until it’s warm, the cheese is melted, and the sides look a little bubbly.