Twice baked potatoes loaded with crispy bacon, lots of cheese and FRESH garlic turned into a cheesy potato casserole pleases EVERYONE at the table!
Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes
LOADED TWICE BAKED POTATO CASSEROLE
4 pounds russet potatoes, peeled and chopped into cubes
4 cloves garlic, FINELY minced and mashed
5 tablespoons butter
1 cup sour cream
1/2 – 3/4 cup heavy cream or milk
2 cups shredded cheddar cheese
3/4 pound bacon, cooked and crumbled
FRESH ground sea salt and black pepper
1/4 cup FINELY chopped green onions
- Add potatoes and half the garlic to a large pot filled with water to completely cover the potatoes.
- Bring to a boil, and cook for 15-20 minutes, until the potatoes are fork tender. Drain WELL.
- Preheat oven to 350°.
- Mash potatoes.
- Stir in butter, sour cream, remaining garlic and as much heavy cream necessary to get desired consistency.
- Season to taste with salt and pepper.
- Stir in 1 1/2 cups cheese, and bacon (reserving some for topping).
- Spread into 13×9 in baking dish.
- Sprinkle with remaining cheese and reserved bacon.
- Bake for 20-25 minutes until hot throughout and cheese is melted.
- Sprinkle with green onions before serving.