Twice Baked Potatoes

Paula Deen has never led me astray. She is one superb cook. And I love how she never apologizes for putting a pound of butter in every recipe. When asked about how healthy (or unhealthy) her dishes are she responded with, "I'm a cook not your doctor!" Amen Paula, amen. These potatoes were all that I wanted them to be and more. I did omit the bacon because we served these alongside steak and quite frankly, what with the holidays coming up and all, I don't need a 2800 calorie meal. But really, very tasty, I savored every bite and my husband, kids and baby all enjoyed them too. Victory!

Ingredients:

8 medium baking potatoes, about 4 pounds
One 8-ounce package cream cheese, room temperature
1/2 cup (1 stick) butter, softened
2 cups (1/2 pound) shredded sharp Cheddar 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 (optional IMHO)
6 slices bacon, cooked crisp, drained and crumbled, for garnish

Directions:

1. Preheat oven to 350. Pierce the potatoes and place on a baking pan. Bake the potatoes for 1 hour and 15 minutes, until very soft. Allow to cool.

2. Peel and mash the potatoes in a large bowl with a potato masher or the back of a fork. Or use your kitchen aide with the cookie paddle, worked great for me! Add the cream cheese, butter, 1 cup of the Cheddar cheese and the sour cream. Stir well. Add the garlic, salt, and pepper and stir again.

3. Spray a 13 x 9-inch baking dish with vegetable oil cooking spray. Place the potatoes into the dish. The casserole may now be covered with plastic wrap and refrigerated until ready to bake.

4. When ready to bake, preheat the oven to 350. Remove the plastic wrap and bake the potatoes for 30 to 35 minutes, until hot. Sprinkle the remaining 1 cup Cheddar cheese over the top of the casserole and return to the oven for about 5 minutes, until the cheese melts. Garnish with the chopped chives and crumbled bacon before serving. Serves 10-12

*a note. If you make it like this, its like a casserole. I preferred to save the potato skins and made these traditional twice baked potatoes. Just stuff the saved skins with the yummy potato mix and continue to follow the directions.