Twice Baked Potato Casserole

Twice Baked Potato Casserole

We had twice baked potatoes at a friends several years ago for Thanksgiving.  My husband seemed to like them and I was excited for a new potato side for our meals.  I made them a few times and realized my husband was just eating the inside, not the potato skins.  Turns out, he just likes cheesy mashed potatoes!  So, I started making cheesy mashed potatoes for a side dish.  This is just a nice casserole version of it, perfect for the holidays since it can be prepared in advance and then popped in the oven!  It's delicious!

Ingredients:
6 russet potatoes
5 slices bacon
1/4 cup unsalted butter, melted
1/2 cup milk
1/2 cup sour cream
2 1/2 cups cheese, grated (we use Colby jack)
salt and pepper to taste

Directions:
Preheat oven to 350*F.   Peel potatoes and cut into 1 inch chunks.  Place in a large saucepan and add enough cold water to cover by about 2 inches.  Bring to a boil over medium-high heat and reduce to a simmer.  Cook until tender and easily pierced with a fork, about 20 minutes.  Drain, return to pan and set aside.  Meanwhile, cook bacon until crisp (we like to bake it in the oven at 375* for about 25 minutes, turns out perfect every time!).  Let cool and then crumble.  Mash the potatoes (we use a potato ricer) and add butter, milk, sour cream, 2 cups of cheese, salt, and pepper.  Stir until well combined.  Transfer to a greased casserole dish.  Top with remaining cheese and bacon.  Bake until top is slightly golden and potatoes are heated through, about 30 minutes.  Serve immediately.


By: SippitySup