Twice - Baked Potato Casserole

Yes, you have seen this before, and you will see it every holiday. It is the only mashed potatoes I make when I'm cooking for more than 4 people.

This can be prepared the morning of the day before serving and refrigerated. Remove from refrigerator about an hour before baking and serving. Any leftovers make fabulous potato pancakes

This is the "big" recipe for holidays, but cut everything in half and you have a just right recipe for family meals.

Twice - Baked Potato Casserole
Serves 10-12
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8 medium baking potatoes, about 4 pounds
1 (8-ounce) package cream cheese, room temperature
1/2 cup (1 stick) butter, softened
2 cups (1/2 pound shredded sharp cheddar cheese, or half Parmesan cheese
1 pint sour cream
2 cloves garlic minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup chopped chives, for garnish
6 slices bacon, cooked crisp, drained, (save the grease for another use) and crumbled, for garnish

1. Preheat the over to 350 degrees F. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hours and 15 minutes, until very soft.

2. Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork. Add the cream cheese, butter, 1 cup of the Cheddar cheese, and the sour cream. Stir well. Add garlic, salt, and pepper and stir again.

3. Spray a 19 by 9-inch baking dish with vegetable cooking spray. Place the potatoes into the dish. The casserole may now be covered with plastic wrap and refrigerate until ready to use, 24-36 hours.

4. When ready to bake, set casserole out of refrigerator for 30 minute. Preheat the oven to 350 degrees F. Remove the plastic wrap and bake for 30 to 40 minutes, until hot. Sprinkle the remaining 1 cup of cheese over the top of the casserole and return to the oven for about 5 minutes, until the cheese has melted. Garnish with the chopped chives and crumbled bacon.

Stand back from the table and be ready to take your bows.