Loaded Twice Baked Potato Casserole

• Gluten free

• Meat

  • 10 slices Bacon
  • 2 slices Bacon, cooked & crumbled

• Produce

  • 4 cloves Garlic, fresh
  • 3 Green onion
  • 4 lbs Potatoes, red

• Baking & Spices

  • 1 Salt & pepper

• Dairy

  • 1/4 cup Butter
  • 2 cups Cheddar cheese, grated
  • 1/2 cup Cheddar cheese
  • 4 oz Cream cheese
  • 1/2 cup Milk or cream
  • 1 cup Sour cream

Found on spendwithpennies.com

Description

Ingredients

• 4 lbs red skinned potatoes
• 4 cloves fresh garlic
• ¼ cup butter
• 1 cup of sour cream (I use light)
• ½ cup of milk or cream (add more or less to taste)
• 4 oz cream cheese, softened (I used light)
• 2 cups grated cheddar cheese
• 2 green onions thinly sliced
• 10 slices bacon, cooked crisp and chopped or ½ cup of bacon bits
• salt & pepper to taste
• 1 green onion sliced
• 2 slices of bacon, cooked & crumbled
• ½ cup cheddar cheese

Directions

• Preheat oven to 375
• Wash potatoes, peel off about ⅔ of the skin, (leaving some on the potatoes) and chop into large chunks. Slice the cloves of garlic into 3 pieces each. Boil the potatoes and garlic in a large pot of water until potatoes are tender (about 15 minutes).
• Drain potatoes & garlic and mash slightly with a potato masher. Add in remaining ingredients (except toppings) and mash to desired consistency.
• Place into a casserole dish, add toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.