Twice Baked Potato Casserole
Description
Instead of baking individual twice baked potatoes, make a twice baked potato casserole. It's super simple and just as delicious as individual potatoes.
Ingredients
6 medium baked (or boiled) potatoes
¼ c. salted butter
4 oz. cream cheese, softened
⅔ c. sour cream
½ c. milk or cream (more or less to taste)
½ t. garlic powder
1 T. fresh parsley, chopped
2 c. Cheddar cheese, shredded (plus more for topping)
2 green onions, thinly sliced
10 slices bacon, cooked and crumbled (plus more for topping)
salt and pepper, to taste
Optional toppings: 1 green onion sliced, 2 slices bacon, cooked and crumbled, ½ c. Cheddar cheese
Directions
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Preheat oven to 375 degrees. Grease a 2 qt. (9x13 inch) baking/casserole dish.
Mash still warm baked potatoes with a potato masher. Add butter, cream cheese and sour cream; add milk a little at a time until a creamy consistency is reached. Stir in remaining ingredients, except for toppings; spread in prepared casserole dish.
Sprinkle with toppings.
Bake uncovered, 25-30 minutes or until cheese is melted and potatoes are hot.
8-10 servings.