I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Tuesday, March 15, 2016

Twice Baked Potato Casserole

This is much easier to make than the normal twice baked potatoes.  I normally only put the onions at one end, because my husband does not like onions.

 (serves 6-8)

*4 pounds russet or Idaho potatoes
*5 cloves garlic, minced
*1/4 cup butter
*1 cup sour cream
*1/2 cup whole milk (or heavy cream)
*2 cups sharp cheddar cheese, shredded
*1 (16 ounce) package bacon, cooked and crumbled
*1 tablespoon salt
*1 1/2 teaspoon black pepper
*1/4 cup green onions, finely chopped (optional)

~Wash the potatoes with water.
~I like to peel half of each potato, but you don't have to.
~Cut into cubes.
~Add potatoes and garlic to a large pot.
~Cover with water.
~Bring to a boil and cook for 20 minutes, or until fork tender.
~Preheat oven to 350 degrees.
~Drain potatoes.
~Add butter, sour cream and milk.  Mash to desired consistency.
~Season with salt & pepper.
~Stir in 1/2 of the  bacon and 1 cup cheese.
~Pour into a greased 13x9 inch baking dish.
~Sprinkle with remaining cheese and bacon.
~Bake for 25 minutes.
~Remove from oven and sprinkle with green onions.

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