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Loaded Mashed Potato Casserole Source: slightly adapted from Wendy and Gooseberry Patch 5 1/2 cups mashed potatoes (around 6-7 large baking potatoes) 1/2 cup milk 1 (8 ounce) package cream cheese, softened 1 cup (8 ounces) sour cream 2 teaspoons dried parsley 1 teaspoon garlic salt 1/4 teaspoon ground nutmeg 1 cup shredded cheddar cheese 8 slices bacon crispy cooked and crumbled Preheat oven 350 degrees. Peel, quarter, and boil potatoes for 15-20 minutes or until soft. Drain potatoes and and beat with a mixer until smooth. Add milk, cream cheese, sour cream, parsley, garlic salt, and nutmeg. Beat at a medium-high speed until nice and creamy. Add salt to taste keeping in mind that the cheese and bacon will add a little salt later. Spoon into a 9x13 baking dish that has been sprayed with cooking spray. Top with cheddar cheese and bacon. Cover and bake for 30 minutes. Uncover and bake for an additional 10 minutes or until cheese melts. Serves 12 people.
Loaded Baked Potato Salad - Mix ½ cup softened butter, ½ cup sour cream, ½ cup shredded extra sharp cheddar, ¼ cup chopped chives, 8 strips thick cooked crumbled bacon. Fold mixture with 4 large cubed cooked potatoes. Salt and pepper to perfection and serve warm! Reserve some bacon or cheese for the topping. I love this version of potato salad!!