Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C).
- Cut the baked potatoes in half lengthwise. Use a spoon to scoop the potato flesh into a bowl.
- Mash the warm potatoes with a potato masher. Add the sour cream, cream cheese, and butter. Continue mashing, adding the milk or cream a little at a time until the potatoes reach a creamy consistency.
- Stir in the garlic powder, parsley, 2 cups of cheddar cheese, 2 sliced green onions, crumbled bacon, salt, and pepper. Mix until all ingredients are combined.
- Spread the mixture evenly into a 2 quart casserole dish.
- Sprinkle the reserved toppings (1 green onion, 2 slices bacon, and 1/2 cup cheese) over the casserole.
- Bake for 25 to 30 minutes, or until the cheese is melted and the potatoes are hot throughout.
Nutrition
Notes
You can reserve the potato skins by freezing them. Bake the skins separately for snacking later.
For baking potatoes: Preheat the oven to 425°F (220°C). Scrub the potatoes and poke each one with a fork 5 to 6 times. Place them directly on the middle rack and bake for 40 to 50 minutes, or until tender. Let them cool before scooping.
For boiling potatoes (good for red or yellow potatoes): Wash 4 lbs of potatoes. Peel about two-thirds of the skin, leaving some on. Chop the potatoes into large chunks. Boil them in a large pot of water until fork-tender, about 15 minutes. Drain the potatoes well before mashing.