Twice Baked Potato Casserole
5 lbs Red Potatoes
2 pounds bacon, cooked and crumbled
1 small onion, finely diced
1 container (16 ounces) sour cream
1 stick butter
3 to 4 cups shredded cheddar cheese
Boil Potatoes with the skin on, approximately 30 minutes give or take a few minutes depending on the size. Drain potatoes and add the butter, sour cream, garlic salt, garlic powder, salt, pepper and onion. Mash and mix everything together. Add a little milk if needed. You want it to be thick but not too thick. Once potatoes are mashed and mixed, spray a 9×13 pan and add half the potato mixture to the bottom of the pan and sprinkle the top with 1 cup of cheese and 1 half of bacon bits. Top with the remainder of the potato mixture and top with cheese and bacon. Bake at 350 degrees for 30 minutes or until warm and bubbly.
Sometimes I use ranch seasoning instead of the garlic powder & garlic salt and that is really good too. I make these for pot lucks and there’s never a spoonful left. I don’t usually measure the ingredients so just season to your liking.