Loaded Twice Baked Potato Casserole

Serves8
IngredientsPotatoes, Bacon
Menu PartEntree
Cuisine TypeAmerican
loaded twice baked potato casserole

Source: Recipe courtesy of Jones Dairy Farm

This comforting casserole from Jones Dairy Farm with bacon, cheese and mashed potatoes is a cozy gluten-free option for dinner, brunch or midnight snack. 

Ingredients

4 lbs. Russet potatoes, peeled and chopped into cubes

4 cloves garlic, mashed

5 Tbsps. 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 dry-aged bacon, cooked and crumbled

1 Tbsp. salt (adjust to taste)

1 tsp. black pepper

1/4 cup green onion, finely chopped

Steps

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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