Loaded Cheesy Mashed Potato Casserole

• Meat

  • 8 oz Bacon, cooked and crumbled

• Produce

  • 1 tsp Garlic powder
  • 1 Garnish with 4 scallions
  • 2 lbs Gold potatoes

• Baking & Spices

  • 2 tbsp Onion dip mix
  • 1 Pepper, freshly ground

• Dairy

  • 4 tbsp Butter
  • 8 oz Cheddar
  • 1/2 cup Milk
  • 1/2 cup Sour cream

Found on selfproclaimedfoodie.com

Description

Ingredients

• 2 pounds gold potatoes
• 8 ounces bacon, cooked and crumbled
• 8 ounces cheddar (I used a cheddar gruyere blend), shredded and divided
• 4 tablespoons (half a stick) butter
• 1/2 cup sour cream
• 1/2 cup milk
• 2 tablespoons onion dip mix
• 1 teaspoon garlic powder
• freshly ground pepper
• garnish with 4 scallions, sliced

Directions

• To easily cook your potatoes, score a circle through the skin around the middle of each potato. Add whole potatoes to a large pot, cover with water, cover pot with lid, and bring to a roaring boil. Cook potatoes in boiling water until tender, about 20-30 minutes depending on the size of your potatoes. Drain off water and allow potatoes to cool enough to handle. Peel off skin with fingers.
• While potatoes are cooking, cook bacon until crisp. Set aside.
• In large bowl, combine half of the shredded cheese, butter, sour cream, milk, onion dip mix, garlic powder, and pepper. Add warm peeled potatoes and mash. Combine to desired consistency.
• Preheat oven to 400 degrees F and lovingly butter a 9x9 casserole dish. Add potato mixture to greased dish. Top with remaining cheddar cheese and crumbled bacon. Cook in preheated oven until potatoes are heated through and cheese has melted, about 5-10 minutes. Top finished potatoes with sliced green onions.
• Serve with your favorite protein and an easy vegetable side. Enjoy!