Twice Baked Potato Casserole


5 lb russet potatoes

Real Bacon Bits (3 oz)

8 oz cream cheese

1/2 c. butter

1 c. sour cream

2 1/2 c. grated cheddar cheese

2 tsp salt

1/2 tsp pepper


1. Preheat your oven to 350 degrees. Peel potatoes and cut into 1 inch chunks. Place in a large pot and add enough cold water to cover by 2 inches. Bring to a boil and reduce to simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Drain and put in a LARGE bowl.

2. Using a mixer beat potatoes until light and fluffy. Add cream cheese, butter, sour cream and stir until combined and smooth. Add cheddar cheese, half the bacon bits, salt and pepper. Mix until well combined.

3. Transfer to a butter 3 qt baking dish. Top with remaining 1/2 c. of cheddar cheese and bacon bits. Bake for 30 minutes or until the potatoes are heated through and the top is slightly golden brown. 

*I made these the night before by stopping after I put them in the baking dish. The next day I just pulled them out and topped with the cheese and bacon bits. I cooked them for 45 minutes since they were cold to start.