Twice Baked Potato Casserole Recipe
Twice baked potato casserole is a great option for big gatherings or potlucks. It’s a family favorite and a much-requested potluck dish. So easy, so good!
Twice Baked Potato Casserole
This twice back potato casserole is about to become your new all-time favorite side dish for potlucks and big gatherings. + It's fancy enough for holiday meals.
- 8 large baking potatoes
- 1/2 block of cream cheese
- 1/2 stick of butter
- 3/4 cup fat-free sour cream
- 1 cup blue cheese
- 2 t grated horseradish - if you grate your own cut this amount in half
- black pepper
- sea salt
- 2 cups mixed Mexican Cheese blend
- cooking spray
Quick Cook Method:
Peel potatoes and cut into small pieces and boil until tender. Drain well. Alternately you can microwave the potatoes.
Baked Potato Method:
Wrap potatoes in foil and bake @ 450 until done.
Put cream cheese, butter, sour cream and blue cheese in a large mixing bowl.
While still hot cut the potato in half scoop out flesh (save skins to make potatoes skins) and place into a bowl with the other ingredients.
Season with black pepper and sea salt to taste
Mash by hand with a potato masher or with a fork - a mixer will make these too sticky
add 1/2 cup mixed cheese and fold into mixture
Pour potato mixture into a glass casserole dish sprayed with cooking spray
Cover with the remaining cheese
Bake @ 350 until cheese is bubbly and beginning to brown
Use straight horseradish not prepared horseradish or grate your own. This does not make this dish spicy, but feel free to omit if you like.
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