Twice Baked Potato Casserole

Bernie Knight, Phoenix, AZ

12 med. potatoes
1 ½ sticks of butter or margarine
1 (8 oz.) pkg. cream cheese
½ c. sour cream
½ c. milk
2 eggs
Salt & pepper taste
1 pkg. Cheddar cheese

Cook potatoes; add melted butter and cream cheese in chunks. Mash, add sour cream; beat eggs, add to milk, then add to potatoes. Mix well. Add some Cheddar cheese; mix. Put in casserole. Refrigerate for a couple of hours or overnight. Bake at 350° for 45 minutes, put rest of cheese on last 10 minutes. Cook until melted.

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This recipe is from The Pocahontas Community Hospital 25 Years of Caring 1967 – 1992 cookbook and is used with permission.