Twice-Baked Potato Casserole

Mary Ann Naranjo

A Pineywoods Home Health Care, Inc.

4 to 5 potatoes, boiled and peeled
5 to 6 strips of bacon, cooked and chopped (can add more)
1 stick butter or margarine
½ cup sour cream
2 cups shredded cheddar cheese
3 to 4 garlic cloves, chopped fine
1 cup milk
4 to 5 green onions, chopped (optional)
Salt and pepper to taste
1 cup shredded cheddar cheese

Drain and mash potatoes. Add butter, sour cream, garlic, cheese and milk. Mash together – add more milk if the mixture is too thick. Add onions, bacon, salt and pepper to the mixture. You want the mixture to have a little more milk than regular mashed potatoes because it will thicken in the oven. Spoon the mixture into a casserole dish. Sprinkle 1 cup cheddar cheese over the top. Cook for 30 minutes at 350 degrees.
Note: I delete the onion when I‟m cooking for kids and add extra bacon.

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