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.