Twice-Baked Potato Casserole

Looking for the perfect complement to your holiday ham or standing rib roast? You've absolutely got to try this Twice-Baked Potato Casserole from Paula Deen Celebrates! I've lightened it up a little (okay, very little), but you could certainly use Neufchatel and a reduced-fat sour cream.

Twice-Baked Potato Casserole

8 medium baking potatoes (about 4 lbs.)
8 oz. package cream cheese, room temperature
1/4 cup butter, room temperature
2 cups sharp cheddar cheese, shredded
1 to 1 1/2 cups sour cream (Daisy is recommended)
2 garlic gloves, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 chopped chives (optional)
6 slices bacon, crumbled (optional)

Preheat oven to 350 degrees. Pierce potatoes and bake for approximately 1 hour and 15 minutes or until soft.

Peel and mash potatoes in a large bowl with a potato masher (or ricer). Add the cream cheese, butter, 1 cup of cheddar cheese, sour cream, garlic, salt and pepper. Stir thoroughly.

Place potato mixture in a buttered 13 by 9 baking dish. Cover with remaining 1 cup of shredded cheese and bake for approximately 30 to 35 minutes. Garnish with chopped chives and crumbled bacon (if desired). Serves 10 to 12.