Loaded Twice Baked Potato Casserole

By: Melissa Baker

Recipe and Image courtesy of www.SpendWithPennies.com

Ingredients

• 4 lbs red skinned potatoes
• 4 cloves fresh garlic
• ¼ cup butter
• 1 cup of sour cream (I use light)
• ½ cup of milk or cream (add more or less to taste)
• 4 oz cream cheese, softened (I used light)
• 2 cups grated cheddar cheese
• 2 green onions thinly sliced
• 10 slices bacon, cooked crisp and chopped or ½ cup of bacon bits
• salt & pepper to taste

Toppings

• 1 green onion sliced
• 2 slices of bacon, cooked & crumbled
• ½ cup cheddar cheese

Directions:

1. Preheat oven to 375
2. Wash potatoes, peel off about ⅔ 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).
3. Drain potatoes & garlic and mash slightly with a potato masher. Add in remaining ingredients (except toppings) and mash to desired consistency.
4. Place into a casserole dish, add toppings and bake for 25-30 minutes or until cheese is melted and potatoes are hot.