8 medium baking potatoes - about 4 lbs
8 ozs cream cheese, at room temperature
1 stick of softened butter
1 pint of sour cream
2 c of shredded sharp cheddar cheese (divided use)
2 cloves of minced garlic
1 t of salt
1 t of pepper
1/2 c of chopped chives, for garnish
6 slices of bacon, cooked crisp, drained and crumbled for a garnish
Preheat oven to 350 degrees Fahrenheit. Pierce potatoes and place on baking pan. Bake for 1 hour and 15 minutes, until very soft.
Peel and mash potatoes in a large bowl with a potato masher or the back of a fork. Add cream cheese, butter, sour cream and 1 cup of cheddar. Stir well. Add garlic, salt and pepper, and stir again.
Spray a 13x9-inch baking dish with nonstick cooking spray. Place potato mixture in dish, cover with plastic wrap and refrigerate casserole until ready to bake.
When ready to bake, preheat the oven to 350 degrees Fahrenheit, remove plastic wrap and bake casserole for 30-35 minutes, until hot. Sprinkle remaining 1 cup of cheddar over casserole and return to oven for about five minutes, until cheese melts. Garnish with chopped chives and crumbled bacon before serving.
Time: 2 hours Serves: 10-12
This is a Paula Deen recipe from her Christmas with Paula Deen cookbook.