Twice Baked Potato Casserole

Twice Baked Potato Casserole

from kitchenfunwithmy3sons.com
65 min

Ingredients

  • 6 large potatoes
  • 2/3 cup sour cream
  • 1/2 cup milk or cream
  • 1/4 cup butter
  • 4 ounces cream cheese
  • 1 pound bacon (fully cooked and crumbled)
  • 2 cups shredded cheddar cheese (divided)
  • 1 tablespoon fresh chopped parsley
  • 1/2 teaspoon garlic powder
  • 2 green onions (diced)
  • salt and pepper to taste

Directions

  1. 1

    Preheat oven to 375F.

  2. 2

    Peel the potatoes (or partially peel if you like the potato skin in the casserole) and cut into 2-inch chunks. Place the potatoes in a large pot of water and bring to a boil over high heat. Boil until fork-tender.

  3. 3

    Drain the potatoes then place them in a large mixing bowl. Add the milk/cream, sour cream, butter, and cream cheese. Mash the potatoes with a potato masher until they reach your desired consistency.

  4. 4

    Add the cooked bacon (reserve some to sprinkle on top of the casserole), 1 1/2 cups of the cheddar cheese, chopped parsley, garlic powder, 1 of the diced green onions, salt, and pepper; stir well.

  5. 5

    Scoop the potato mixture into a 2-quart glass baking dish. Top with the reserved bacon, 1/2 cup of cheddar cheese, and the remaining 1 diced green onion.

  6. 6

    Bake the casserole at 375F for 25-30 minutes until it is hot and the cheese is melted.

  7. 7

    Cool slightly before serving.