Last night the menu was BBQ Chicken Sandwiches, Twice-Baked Potato Casserole, and Strawberry-Limeade Punch. The chicken was just a mix of light and dark meat mixed with Spicy Honey barbecue sauce and cooked in the slow cooker for several hours.
Twice-Baked Potato Casserole
5 lb russet potatoes
8 slices bacon, cooked and crumbled
8 oz cream cheese, softened
1/2 cup unsalted butter, melted
1 cup sour cream
1 green onion, chopped
1-1/2 cup cheddar cheese, grated
1 teaspoon kosher salt
1/2 teaspoon pepper
Preheat oven to 350° degrees. Peel potatoes, and cut into chunks.
Place in a large saucepan, and add enough cold water to cover by about 2
inches. Bring to a boil over medium-high heat, and reduce to a simmer.
Cook until tender and easily pierced with a paring knife, about 20
minutes. Transfer to a colander to drain; return to pan.
Mash the potatoes in pan until light and fluffy. Add
the cream cheese, butter, and sour cream, and stir until combined and
smooth. Add the green onion, 1 cup cheddar cheese, half the bacon, salt, and
pepper. Stir until well combined.
Transfer to a buttered 9 x 13 baking dish. Top with remaining 1/2
cup cheddar cheese. Bake until top is slightly golden and potatoes are
heated through, about 30 minutes. Remove from oven; garnish with
remaining bacon. Serve immediately.