How can you go wrong with the potatoes, bacon and cheese? This casserole is great for an easy dish you can make in advance for a busy day!
Ingredients
6 medium baked or boiled potatoes (see below)6 medium baked or boiled potatoes (see below)
1/4 cup of butter1/4 cup of butter
4 oz of softened cream cheese 4 oz of softened cream cheese
2/3 cup sour cream2/3 cup sour cream
1/2 cup of milk or cream (add more or less as you like)1/2 cup of milk or cream (add more or less as you like)
1/2 teaspoon garlic powder1/2 teaspoon garlic powder
1 tablespoon of fresh chopped parsley 1 tablespoon of fresh chopped parsley
2 cups of grated cheddar cheese 2 cups of grated cheddar cheese
2 thinly sliced green onions2 thinly sliced green onions
10 slices of cooked and shredded bacon 10 slices of cooked and shredded bacon
Salt and pepper to taste and pepper to taste
Toppings
1 green onion, sliced1 green onion, sliced
2 slices of cooked and shredded bacon 2 slices of cooked and shredded bacon
1/2 cup cheddar cheese1/2 cup cheddar cheese
Instructions
Preheat oven to 375 degrees F.
Crush hot roasted or boiled potatoes with a potato masher. Add butter, cream cheese and sour cream. Crush while adding milk or cream slowly until it reaches a creamy consistency.
Add the rest of the ingredients (except the toppings) and spread them out in a 2 quart saucepan.
Sprinkle with the ingredients and bake for 25-30 minutes or until the cheese melts and the potatoes are warm.
Recipe Notes
For boiling potatoes:
Wash 4 pounds of red skinned potatoes. Peel about 2/3 of the skin, (leaving some on the potatoes) and cut them into large pieces. Boil the potatoes and a large pot of water until the potatoes are tender with a fork (about 15 minutes). Drain well.