Twice Baked Potato Casserole

Twice Baked Potato Casserole

from spendwithpennies.com

How can you go wrong with potatoes, bacon and cheese? This casserole is great for an easy dish you can make ahead of time for a really busy day!

Ingredients

  • 6 medium baked potatoes (or boiled potatoes, *see notes)
  • ¼ cup salted butter
  • 4 ounces cream cheese (softened)
  • ⅔ cup sour cream
  • ½ cup milk (or cream, warmed)
  • ½ teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley
  • 2 cups shredded cheddar cheese
  • 2 green onions (thinly sliced)
  • 10 slices bacon (cooked and crumbled)
  • salt and black pepper (to taste)
  • 1 green onion (thinly sliced)
  • 2 slices bacon (cooked and crumbled)
  • ½ cup shredded cheddar cheese

Directions

  1. 1

    Preheat oven to 375°F.

  2. 2

    If using baked Russet potatoes, cut them in half lengthwise and use a spoon to scoop the potato flesh into a bowl.

  3. 3

    Mash the warm baked potatoes or boiled potatoes with a potato masher. Add butter,  cream cheese, and sour cream. Continue mashing, adding milk/cream a little at a time until the potatoes have a creamy consistency.

  4. 4

    Stir in remaining ingredients (except toppings) and spread into a 2 quart casserole dish.

  5. 5

    Sprinkle with toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.