Wednesday, September 15, 2010

Twice Baked Potato Casserole

Mash Potatoes and then mix in ingredients..

When mixed top with extra green onions and pour heavy whipping cream... about 1/4 cup over the top... this made it moist! It wasn't in the recipe, so I added it to make it better!

Twice-Baked Potato Casserole

* 2 lbs. potatoes, unpeeled and cubed
* 4 oz. cream cheese
* 1 c. sour cream or 1/2 c. sour cream and 1/2 c. Ranch dressing
* 4-5 slices chopped bacon, cooked
* 2 c. cheese
* 2 t. salt
* 1 t. black pepper
* 1 t. garlic powder
* 2 green onions, thinly sliced
*1/4 cup heavy whipping cream

1. Boil potatoes until fork-tender. Drain and return to pot. Slightly mash potatoes before adding any other ingredients.

2. Add cream cheese, sour cream (or sour cream and ranch), bacon, 1 c. cheese, green onions and the seasonings to the potatoes. Stir until well combined.

3. Transfer the potato mixture to a small casserole dish. Top with green onions and pour 1/4 cup heavy whipping cream on top. Cover with remaining cheese. Refrigerate or bake immediately at 350 degrees for 15-20 minutes.

These were pretty much amazing and I served them with the Mustard Cream sauce chicken... it was for sure on the make again list... party pleaser!

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