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Loaded Twice Baked Potato Casserole

Course: Side Dishes
1st Gen Author: Janene Jensen

Ingredients

  • 4 lbs yukon gold potatoes
  • 4 cloves garlic
  • 5 Tbsp butter
  • 1 cup sour cream
  • ½-1 cup heavy cream or milk depends on how creamy you like it
  • 2 cups cheddar cheese shredded
  • 1 lb bacon cooked and crumbled
  • 1 tsp black pepper
  • ¼ cup green onions finely chopped

Instructions

  • add potatoes and garlic to a large pot. Fill with water, so the potatoes are completely covered. Bring to a boil and cook for 15-20 min, until the potatoes are fork tender. Drain
  • Preheat oven to 350 degrees
  • Mash potatoes. Stir in butter, sour cream, and heavy cream. Mash further if necessary to get to your desired consistency. Season with salt and pepper.
  • Stir in 1 ½ cups cheese. Add crumbled bacon (reserve some for the topping)
  • Pour into a 13×9 inch baking dish. Sprinkle with remaining cheese and reserved bacon.
  • Bake for 20-25 minutes until hot and cheese is melted.
  • sprinkle with green onions before serving.