Loaded Twice Baked Potato Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
4 pound(s) red skin potatoes |
4 clove(s) garlic |
1/4 cup(s) butter |
1 cup(s) sour cream |
1/2 cup(s) milk or cream |
4 ounce(s) cream cheese softened |
4 cup(s) grated cheddar cheese |
2 green onions thinly sliced |
10 slice(s) bacon cooked crisp & chopped |
salt & pepper |
1 green onion sliced |
2 slice(s) bacon cooked crisp & chopped |
1/2 cup(s) grated cheddar cheese |
Directions:
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, (1 gr onion, 2 bacon, 1/2 c cheese) place into a casserole dish and bake for 25-30 minutes or until cheese is melted and potatoes are hot.
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