Twice-Baked, not shy at all

So, it’s become a tradition that every year for Thanksgiving, I make my killer Twice Baked Potato Casserole.

It’s super easy, although VERY time consuming. I’ll probably spend most of tomorrow baking the yummy side-dish for 18 of my dearest family members. Thankfully, they are being hosted at my Aunt’s house, because my 6-person table won’t hold everyone.

I got the recipe off cooks.com a couple of years ago, and have been trying to improve on it each year. The key is butter, lots and lots of butter. Also, garlic salt. So bad for you, but so good.

Twice Baked Potato Casserole
6 to 8 med. potatoes
1/4 c. butter
2 c. shredded Cheddar cheese
1 1/2 c. sour cream
1/3 c. green onion (optional)
1 tsp. salt1/4 tsp. pepper
Cook potatoes in oven for 30-45 mins. Wait until cool enough to handle and peel skins.
Smash in all ingredients together in bowl and pour into casserole dish. Bake at 350 degrees for 30 minutes. Serves 6 to 8.
*This isn’t completely accurate, so eyeball and trust your insticts. Taste A LOT. Experiment.

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