This is such an easy recipe to make when feeding a crowd because you can keep it warm in the casserole dish in the oven. But, do not wait until a special occasion to try this. Feel free to give it a try tonight, even if that means cutting the recipe in half. However, I do not recommend halving it because it makes great leftovers!
Check out what our friends over at Chef In Training had to say about this:
“This casserole takes mashed potatoes to a whole new level. These potatoes are LOADED with bacon, cheese, sour cream and a variety of seasonings to really jazz up plain old mashed potatoes and make them something extraordinary.”
That is absolutely right, these are LOADED! You will not want to go back to your regular casserole dish after trying this deliciousness!
Ingredients
4 pounds russet potatoes, peeled and cut into quarters
½ cup Daisy sour cream
¼ cup Land O’ lakes butter
¼ cup McArthur milk
1 teaspoon salt
½ teaspoon pepper
1 teaspoon chicken bouillon powder
½ teaspoon garlic salt
½ teaspoon garlic powder
¼ cup grated Kraft Parmesan cheese
1½ cups grated Kraft cheddar cheese
12 slices of cook bacon, crumbled and divided in half
¼ cup green onions sliced
Instructions:
In a large pot, boil potatoes in salted water until fork tender. Drain well and return the potatoes to the pot. Mash the potatoes with a potato masher.
Preheat oven to 350 degrees F.
Add sour cream, butter, milk, salt, pepper, bouillon, garlic salt and garlic powder to the pot of potatoes. Mix well.
Stir in Parmesan cheese, 1 cup cheddar cheese, and half of the bacon.
Pour potatoes into a 9×13 baking dish.
Place in oven at 350 degrees F for 25 minutes.
Remove from oven and top with the remaining cheddar cheese, and bacon. Bake an additional 5 minutes.
Remove from oven and sprinkle with green onions and serve.
USE RED NEXT PAGE LINK BELOW
Quick Tip: Add any of your favorite cheeses to this dish
Thanks again to Chef In Training for this amazing recipe.
1 comment