Loaded Twice Baked Potato Casserole

Photo from Dinner, Dishes and Desserts

You can never go wrong with a baked potato. Load that bad boy up and you have an even better
potato. 

This recipe was delicious, of course. I mean mashed potatoes with sour cream, cheese, green onions and bacon...what's not to like. 

It was a perfect side for the Country Style Beef ribs I made for book club. 

Loaded Twice Baked Potato Casserole

Recipe from Dinners, Dishes and Desserts

Serves 8

• 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, (amount depends on how creamy you like it)
• 2 cups shredded cheddar cheese
• 12 oz bacon, cooked and crumbled
• 1 Tablespoon salt, (approximately, adjust to taste)
• 1 teaspoon black pepper
• 1/4 cup green onions, finely chopped

Add potatoes and garlic to a large pot. Fill with water, so the potatoes are completely covered. Bring to a boil, and cook for 15-20 minutes, until the potatoes are fork tender. Drain.

Preheat oven to 350 degrees.

Mash potatoes. Stir in butter, sour cream, and heavy cream. Mash further if necessary to get to your desired consistency. Season with salt and pepper. Stir in 1 1/2 cups cheese, and bacon (reserve some for the topping).

Pour into 13x9 in baking dish. Sprinkle with remaining cheese and reserved bacon. Bake for 20-25 minutes until hot and cheese is melted.

Sprinkle with green onions before serving.