Loaded Twice Baked Mashed Potato Casserole

Peel and boil the potatoes until fork-tender. If you're using a potato ricer, you can skip peeling; simply press the cooked potatoes through, and the skins will stay behind. For larger potatoes, cut them in half before boiling to ensure even cooking.

While the potatoes cook, fry 7 pieces of bacon until golden brown, then chop it and set it aside. Five pieces of bacon are for the mashed potatoes, and two are for the topping.

After boiling the potatoes until tender, drain them thoroughly and transfer to a large mixing bowl. While still warm, mash them until smooth. I'm using a potato ricer in the photos, which gives a light, fluffy texture without overworking the starch.

Add 3 tablespoons of softened butter and 2 ounces of softened cream cheese to the warm mashed potatoes. Stir until melted and blended.

Next add 1 cup of cheddar cheese and mix.

Add in 5 pieces of the chopped bacon, stirring until just combined.

Next, mix in 1 teaspoon of garlic powder, 3/4 cup of milk, and 1/2 cup of sour cream. Season with salt and pepper to taste, then stir until just combined.

Spoon mixture into a 2-quart baking dish.

Top with the remaining 1 cup of shredded cheddar cheese, 2 slices of chopped bacon, and green onions. Bake at 350°F for 12-15 minutes, or until the potatoes are heated through and the cheese is melted.

Serve and enjoy!

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