If you survived the sugar rush of Halloween, the next food overload to prepare for is the cholesterol kick of Thanksgiving. There is nothing like the smell of a roasting turkey wafting through the house on a cold crisp Thanksgiving morning, but what I look forward to the most are the side dishes. Here is a really easy-to-make potato casserole that’s even better the next day with fried eggs for breakfast to fortify you for the Black Friday shopping spree.

Twice Baked Potato Casserole
4 lb. medium sized russet potatoes, scrubbed
12 oz. bacon
1 stick butter, melted
4 oz. cream cheese, at room temperature
1 c. warm milk
1/2 c. sour cream
1 1/2 tsp. kosher salt
1 tsp. ground black pepper
8 oz. cheddar cheese
1/2 c. grated Parmesan
1/4 cup finely chopped fresh chives

Roast the potatoes and also cook the bacon until crisp. Cover and place in refrigerator if making ahead of time.

Place melted butter, cream cheese, sour cream, and warm milk in a large bowl. Scoop out inside of potatoes into bowl. Mash together with half of bacon, half of cheddar cheese, Parmesan, and half of chives.

Grease a three-quart baking dish with butter and add mixture. Sprinkle top with rest of cheese, and bacon.

Cover with foil and bake at 375 degrees F. for 35 minutes until bubbly around edges; remove foil and bake for five minutes more. (If potatoes were baked day before, bake for 45 to 55 minutes.) Serve with the rest of chives on top for garnish. A dollop of extra sour cream at service wouldn’t hurt either.

Jean Hecker has a BA in Home Economics Education from Rowan University and enjoys exploring all facets of the food and restaurant industry.