Cheesy Stuffed Mashed Potatoes

• Gluten free

• Meat

  • 6 pieces Bacon, cooked and crumbled

• Produce

  • 1 Parsley, fresh
  • 6 Yukon gold potatoes

• Baking & Spices

  • 1 Garlic salt & pepper

• Dairy

  • 3 tbsp Butter
  • 1 cup Cheddar cheese
  • 1/2 cup Sour cream

Found on lilluna.com

Ingredients

• 6 yukon gold potatoes (peeled and quartered)
• 3 TB butter
• ½ cup sour cream
• garlic salt & pepper (to taste)
• 1 cup shredded Cheddar cheese (divided)
• 6 pieces bacon, cooked and crumbled (divided)
• fresh parsley (chopped)

Directions

• Boil 8 cups water in a large pot. Add potatoes and cook for 20 minutes or until tender.
• Drain water and return potatoes to the pot.
• Preheat oven to 350.
• Add butter, sour cream, garlic salt and pepper to pot and mash until smooth.
• Spoon half of the potatoes into a greased 8x8 pan. Cover with half cup of cheese and half of bacon crumbles.
• Add the rest of the potatoes to the pan and top with remaining cheese and bacon crumbles.
• Bake for 30-35 minutes. Add fresh parsley if desired. ENJOY!