Loaded Baked Potato Casserole (GF)
2 whole Garlic Bulbs
1 tbsp. Canola Oil
8 slices Bacon
3 large Green Onions, sliced
4 lb. Red Potatoes
1 (16 oz.) container Sour Cream
1½ cups Shredded Cheddar Cheese, divided
1/3 cup Unsalted Butter, room temperature
¼ cup Milk
½ tsp. Kosher Salt
¼ tsp. Black Pepper
1/8 cup Chives, minced (optional)
Remove papery outer skin from garlic bulb. Cut top off of garlic bulb and brush with oil. Wrap each bulb in foil and bake in a pre-heated 425 degree oven for 30-35 minutes. Let cool 10 minutes before using. In a large skillet while garlic is baking, cook bacon over medium heat until crisp. Remove to paper towel lined plate and reserve 2 tbsp. of bacon drippings. In same skillet, cook onion in the drippings until tender and then set aside. Crumble bacon. Place potatoes in a large pot and cover with water. Bring to a boil and cook 15-20 minutes or until tender. Drain and transfer to a large mixing bowl. Mash potatoes, squeeze softened garlic over top. Stir in bacon, onions with drippings, sour cream, 1 cup cheese, butter, milk, salt and pepper. Combine all and transfer mixture into a 9x13 baking dish that has been buttered. Top mixture with remaining cheese and place in a pre-heated 350 degree oven uncovered for about 15 minutes or until cheese has melted. Remove, garnish with chives and serve.
Note: This dish can be made ahead of time and refrigerated. Just don’t add cheese topping at this time. Remove from refrigerator 30 minutes before placing in the oven. Adjust baking time to about 45 minutes and cover with foil during this baking time. Remove foil and continue another 15 minutes after topping with the remaining cheese.
Ideas for Future Efforts____________________________________________