Twice Loaded Baked Potato Casserole

Twice Loaded Baked Potato Casserole
Adapted from pinterest.com
Twice Loaded Baked Potato Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from pinterest.com

Ingredients

  • 4

    lbs red skinned potatoes

  • 4

    cloves fresh garlic

  • 1/4

    cup butter

  • 1

    cup of sour cream (I use light)

  • 1/2

    cup of milk or cream (add more or less to taste)

  • 4

    oz cream cheese, softened (I used light)

  • 2

    cups grated cheddar cheese

  • 2

    green onions thinly sliced

  • 10

    slices bacon, cooked crisp and chopped or 1/2 cup of bacon bits

  • salt & pepper to taste

  • Toppings

  • 1

    green onion sliced

  • 2

    slices of bacon, cooked & crumbled

  • 1/2

    cup cheddar cheese

Directions

1.Preheat oven to 375 2.Wash potatoes, peel off about 2/3 of the skin, (leaving some on the potatoes) and chop into large chunks. Slice the cloves of garlic into 3 pieces each. Boil the potatoes and garlic in a large pot of water until potatoes are tender (about 15 minutes). 3.Drain potatoes & garlic and mash slightly with a potato masher. Add in remaining ingredients (except toppings) and mash to desired consistency. 4.Add toppings, place into a casserole dish and bake for 25-30 minutes or until cheese is melted and potatoes are hot.

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