Loaded Baked Potato Casserole with Bacon

Ingredients

• 5 lb. yukon gold potatoes, washed, peeled, and cut into large chunks
• water to cover the potatoes in a large stock pot
• 1 – 8 oz. package cream cheese
• 1 stick butter
• 1/2 cu. sour cream
• 1/4-1/2 cu. milk
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 2 cu. sharp cheddar cheese
• 8 slices bacon, cooked and crumbled
• 4 green onions, sliced

Steps

1. Put potato chuncks in large pot then add enough water or chicken broth to cover the potatoes. Bring to a boil and cook for 20-30 minutes, or until the potatoes are fork tender.
2. Preheat oven to 375 degrees. Lightly grease 9x13 inch casserole dish.
3. Drain the liquid from the potatoes. Return the cooked potatoes to the pan. Add in butter, cream cheese, sour cream, salt, black pepper, and garlic powder.
4. Using a potato masher, mash the potatoes until most of the clumps are removed. Add in the milk, up to 1/2 cup, and continue mashing until the potatoes are smooth and fluffy. Add more milk if desired. You can also use a hand or stand mixer to get the potatoes extra fluffy and smooth.
5. Add in 1 cup sharp cheddar cheese and half of the cooked bacon crumbles to the potatoes and stir to combine. Spread the potatoes in the casserole dish. Top with remaining cheese and bacon.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly. Garnish with green onions and serve immediately.
7. Serves 8-10.