Turn something ordinary into something extraordinary with this Twice Baked Potato Casserole recipe. These easy twice baked potatoes are filled with butter, cream, cream cheese, cheddar cheese, and another favorite ingredient -- bacon!
Place potatoes in a large pot, cover them with water, and set it on the stove over high heat until the potatoes begin to boil. Then turn down the heat until the potatoes boil gently.
Cook potatoes for 10 to 15 minutes or until the potatoes are soft.
Drain the potatoes and place them back into the pot.
Add butter, sour cream, heavy cream, salt, and cream cheese.
Mix with an electric mixer until smooth and creamy.
Place the potato mixture in an 8 x 8-inch pan.
Top with cheddar cheese and bacon.
Bake at 350 degrees for approximately 30 minutes or until the cheese melts.
After you remove the casserole from the oven, sprinkle chives on top.
If you want to serve this casserole later, you can top it with cheese and cover it with foil. Reheat for approximately 45 minutes at 350 degrees.I have found that cooking the bacon in the oven keeps the mess down and by laying it on a cookie sheet, the bacon cooks up crisp and flat. I have been baking the bacon in the oven since a restaurant cook told me this is how you get crispy flat bacon. You simply bake it for 10-15 minutes at 425 degrees until it is browned.