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Country Kitchen
August 4, 2008 Previous Recipe | Next Recipe
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MAMMAW’S SOUR CREAM POUND CAKE
PICKLED SHRIMP
SPICY CRAB DIP
SMOKED CATFISH DIP
TWICE-BAKED POTATO CASSEROLE
KYSER BBQ CATFISH
SPINACH SALAD DRESSING
MAMA’S CHOCOLATE CHIP COOKIES
EASY MACARONI AND CHEESE
CATFISH ALLISON
TWICE-BAKED POTATO CASSEROLE

8 medium-sized baking potatoes, about 4 pounds, baked
2 cups (8-ounce) shredded Cheddar, divided
1 (16-ounce) container sour cream
1 (8-ounce) package cream cheese, softened
1/2 cup milk
1/2 cup melted butter or margarine
2 garlic cloves, minced
1 1/2 teaspoons salt
1/2 teaspoon pepper
1/4 cup, plus 1 tablespoon, chopped fresh chives, divided
6 bacon slices, cooked and crumbled
Chive bundles for garnish if desired

Peel potatoes and coarsely mash pulp with a potato masher. Stir in 1 cup Cheddar, sour cream, next six ingredients, and 1 tablespoon chives. Spoon into a lightly greased 9-inch by 13-inch baking dish.
Bake at 350 degrees for 30 minutes or until thoroughly heated. Sprinkle with remaining cheese, chives, and bacon. Garnish if desired. Serves 8.





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