Loaded Twice Baked Potato Casserole
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- 4 pound(s) red skin potatoes
- 4 clove(s) garlic
- 1/4 cup(s) butter
- 1 cup(s) sour cream
- 1/2 cup(s) milk or cream
- 4 ounce(s) cream cheese softened
- 4 cup(s) grated cheddar cheese
- 2 green onions thinly sliced
- 10 slice(s) bacon cooked crisp & chopped
- salt & pepper
- 1 green onion sliced
- 2 slice(s) bacon cooked crisp & chopped
- 1/2 cup(s) grated cheddar cheese
- Preheat oven to 375
- Wash potatoes, peel off about 2/3 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.
- Add toppings, (1 gr onion, 2 bacon, 1/2 c cheese) place into a casserole dish and bake for 25-30 minutes or until cheese is melted and potatoes are hot.
This recipe is a personal recipe added by beautigredoux and has not been tested or endorsed by MyRecipes.
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Loaded Twice Baked Potato Casserole Recipe at a Glance
- COURSE: Side Dishes/Vegetables