Loaded Baked Potato Casserole (GF)
(12 servings)
Ingredients:
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)
Directions:
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
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