Loaded Twice Baked Potato Casserole
Dinner Ideas for Bacon
Get ready for the ultimate comfort food. Made with bacon, cheese and mashed potatoes, this casserole is a satisfying, gluten-free dinner option.
Ingredients
Amount / Quantity | 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 (12 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 |
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Directions
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.
Preheat oven to 350˚F.
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).
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.