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  • Kerrie Callaham

    Loaded mashed potatoes. This is mashed potatoes with the addition of cream cheese, sour cream, bacon, cheddar cheese and green onion. Obviously it was delicious. Make it when you're with your family and you can pawn most of it off on them. :D 4 stars.

  • Christie Pitkin

    Twice Baked Potato Casserole. Directions 1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside. 2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces. 3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined. 4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

  • Erica Blyue

    5 lb russett potatoes, 10 slices of bacon, 8 oz cream cheese, 0.5 c unsalted butter melted,0.25 c chives minced, 2.5 c cheddar cheese grated, 2 t salt: Transfer to 3 quart baking dish and bake on 350 for 30 mins.

  • Sandra Reznick

    This is a really delicious, but by no means healthy, mashed potato casserole with bacon, cream cheese, sour cream, butter, and green onion.

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