Loaded Twice Baked Potato Casserole

Loaded Twice Baked Potato Casserole

Loaded Twice Baked Potato Casserole
8
Servings
10 mins
Prep Time
45 mins
Total Time
Contains Gluten icon
Gluten Free

Ingredients

4 pounds

Russet Potatoes, peeled and chopped into cubes

4 cloves

Garlic, mashed

5 tablespoons

Butter

1 cup

Sour Cream

1/2 - 1 cup

Heavy Cream or Milk, to taste

2 cups

Shredded Cheddar Cheese, divided

1 (8 oz) package

Jones Dairy Farm Dry Aged Bacon, cooked and crumbled

1 tablespoon

Salt (adjust to taste)

1 teaspoon

Black Pepper

1/4 cup

Green Onions, finely chopped

Directions

  1. Add potatoes and garlic to large pot and fill with water, so potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until potatoes are fork tender; drain.

  2. Preheat oven to 350˚F.

  3. Mash potatoes; sir in butter, sour cream and heavy cream. Mash to desired consistency. Season with salt and pepper. Stir in 1 1/2 cups cheese and bacon (reserve some for topping).

  4. Pour into 9×13-inch baking dish. Sprinkle with remaining cheese and reserved bacon. Bake for 20-25 minutes, until hot and cheese is melted.

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