Loaded Mashed Potato Casserole

• Meat

  • 12 slices Cook bacon

• Produce

  • 1/4 4 pounds russet potatoes
  • 1/2 tsp Garlic powder
  • 1/4 cup Green onions

• Canned Goods

  • 1 tsp Chicken bouillon powder

• Baking & Spices

  • 1/2 tsp Garlic salt
  • 1/2 tsp Pepper
  • 1 tsp Salt

• Dairy

  • 1/4 cup Butter
  • 1 1/2 cups Cheddar cheese, grated
  • 1/4 cup Milk
  • 1/4 cup Parmesan cheese, grated
  • 1/2 cup Sour cream

Found on chef-in-training.com

Description

Ingredients

• 4 pounds russet potatoes, peeled and cut into quarters
• ½ cup sour cream
• ¼ cup butter
• ¼ cup milk
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chicken bouillon powder
• ½ teaspoon garlic salt
• ½ teaspoon garlic powder
• ¼ cup grated Parmesan cheese
• 1½ cups grated cheddar cheese
• 12 slices of cook bacon, crumbled and divided in half
• ¼ cup green onions sliced

Directions

• In a large pot, boil potatoes in salted water until fork tender. Drain well and return the potatoes to the pot. Mash the potatoes with a potato masher.
• Preheat oven to 350 degrees F.
• Add sour cream, butter, milk, salt, pepper, bouillon, garlic salt and garlic powder to the pot of potatoes. Mix well.
• Stir in Parmesan cheese, 1 cup cheddar cheese, and half of the bacon.
• Pour potatoes into a 9x13 baking dish.
• Place in oven at 350 degrees F for 25 minutes.
• Remove from oven and top with the remaining cheddar cheese, and bacon. Bake an additional 5 minutes.
• Remove from oven and sprinkle with green onions and serve.