Twice Baked Potato Dump Casserole

By Jahel

Ingredients

• 2- 24 ounce packages refrigerated mashed potatoes
• 8 ounces shredded cheddar cheese (2 cups)
• 1 medium onion finely chopped (1 cup)
• 1 cup sour cream
• 6 slices ready-to-serve cooked bacon chopped
• ¼ cup chopped fresh chives
• 4 cloves garlic minced
• ½ teaspoon ground black pepper

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 375°F. In a large bowl combine mashed potatoes, half of the cheese, the onion, sour cream, half of the bacon, half of the chives, the garlic, and pepper. Mix well. Spoon into a 2-qt. rectangular baking dish. Top with remaining cheese.

Step 2

Bake, uncovered, 30 to 35 minutes or until heated through, sprinkling with remaining bacon the last 5 minutes of baking. Top with remaining chives.

Step 3

From Scratch: For the potatoes, preheat oven to 425°F. Scrub 4 lb. russet potatoes (10 to 11 medium) thoroughly. Prick potatoes with a fork. Bake 40 to 60 minutes or until tender. Remove and cool until easy to handle. Halve potatoes and scrape pulp from each half into a large bowl; discard skins. Mash with a potato masher. Increase sour cream to 1 1/2 cups. Add 1/4 cup milk. Crisp-cook and crumble 6 slices of bacon. Combine with remaining ingredients and bake as directed.