Ron Wilson

Ron Wilson

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Rita has the perfect side to that holiday ham or beef



LOADED TWICE BAKED POTATO CASSEROLE

Ingredients

4 pounds russet potatoes, peeled and cut into chunks

4 cloves garlic, mashed flat

6 tablespoons butter

1 cup sour cream

1/2 to 1 cup whipping cream or half & half or milk

8 oz. shredded cheddar cheese

1 pound bacon, cooked and crumbled

Salt and pepper to taste

Instructions

Put potatoes and garlic in pot. Cover with water, bring to a boil, cover and cook until potatoes are tender, about 15-20 minutes.

Preheat oven to 350. Mash potatoes to desired consistency. Mash in butter, sour cream and whipping cream. Season with salt and pepper. Stir in 1-1/2 cups cheese and most of the bacon, reserving a little for the top.

Pour into sprayed 13x9 baking dish. Sprinkle with rest of cheese and bacon. Bake about 25 minutes or until hot and cheese is melted.


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