Thursday, July 9, 2015

Twice Baked Potato Casserole

Ingredients
  • 4 lbs red skinned potatoes
  • 4 cloves fresh garlic
  • ¼ cup butter
  • 1 cup of sour cream
  • ½ cup of milk or cream
  • 4 oz cream cheese, softened
  • 2 cups grated cheddar cheese
  • 10 slices bacon, cooked crisp and chopped or ½ cup of bacon bits (I did not have bacon and it still turned out tasty)
  • Tablespoon of chile powder
  • salt & pepper to taste
Toppings
  • 2 slices of bacon, cooked & crumbled
  • ½ cup cheddar cheese
  1. Preheat oven to 375
  2. Wash potatoes, peel off the skin, 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 for about 15-20 minutes. (I should have cooked them a little longer, the potatoes we a little crunchy).
  3. Drain potatoes & garlic and mash slightly with a potato masher. Add in remaining ingredients (except toppings) and mash.
  4. Add toppings, bake for 25-30 at 375 degrees.
A casserole is great because you can make it ahead of time and place it in the fridge until you are ready to cook it.

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