Tuesday, December 13, 2016

Loaded Twice Baked Potato Casserole

Recipe and Image courtesy of www.SpendWithPennies.com
  • 4 lbs red skinned potatoes
  • 4 cloves fresh garlic
  • ¼ cup butter
  • 1 cup of sour cream (I use light)
  • ½ 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 ½ cup of bacon bits
  • salt & pepper to taste
  • 1 green onion sliced
  • 2 slices of bacon, cooked & crumbled
  • ½ cup cheddar cheese
  1. Preheat oven to 375
  2. Wash potatoes, peel off about ⅔ 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. Place into a casserole dish, add toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.

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