Twice Loaded Baked Potato Casserole

By amberwherley

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

Details

Adapted from pinterest.com

Preparation

Step 1

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.