Check out what our friend over at Chef-In-Training had to say about this delicious dish:
“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. I could not stop eating these potatoes. They actually stole the show at the dinner table and were the first thing to go!”
This dish was a hit in her home, it was a hit in mine, so why not make it one in yours?
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 Morton’s salt
½ teaspoon pepper
1 teaspoon chicken bouillon powder
½ teaspoon McCormick garlic salt
½ teaspoon McCormick garlic powder
¼ cup grated Kraft Parmesan cheese
1½ cups grated Sargento cheddar cheese
12 slices of cook Oscar Meyer 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.
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Quick Tip: Add a few tablespoons of heavy cream when adding the milk to make the potatoes even creamier.
Thank you to Chef-In-Training for this awesome recipe!
