Loaded Mashed Potato Casserole

Name: Loaded Mashed Potato Casserole
Ingredients: 4 pounds Russet Potatoes, Peeled And Cut Into Quarters; 1/2 cups Sour Cream; 1/2 sticks Butter; 1/4 cups Whole Milk; 1 teaspoon Salt; 1/2 teaspoons Freshly Ground Black Pepper; 1 teaspoon Chicken Bouillon Powder; 1/2 teaspoons Onion Powder; 1/2 teaspoons Garlic Powder; 1/4 cups Freshly Shredded Parmesan Cheese; 1-1/2 cup Shredded Mild Cheddar Cheese; 12 slices Applewood Or Hickory Smoked Bacon, Cooked Until Crisp, Crumbled And Divided In Half; 1/4 cups Chopped Green Onions, For Garnishing

13 ingredients

3 steps

Ingredients

4 pounds Russet Potatoes, Peeled And Cut Into Quarters
1/2 cups Sour Cream
1/2 sticks Butter
1/4 cups Whole Milk
1 teaspoon Salt
1/2 teaspoons Freshly Ground Black Pepper
1 teaspoon Chicken Bouillon Powder
1/2 teaspoons Onion Powder
1/2 teaspoons Garlic Powder
1/4 cups Freshly Shredded Parmesan Cheese
1-1/2 cup Shredded Mild Cheddar Cheese
12 slices Applewood Or Hickory Smoked Bacon, Cooked Until Crisp, Crumbled And Divided In Half
1/4 cups Chopped Green Onions, For Garnishing

Directions

1

In a large pot of salted water, boil potatoes until fork tender, at least 20 minutes. Drain well and return the potatoes to the pot. Mash the potatoes with a potato masher.
2

Preheat oven to 350 F. Add sour cream, butter, milk, salt, pepper, bouillon, onion powder and garlic powder to the pot of potatoes. Mix well. Stir in Parmesan cheese, 1 cup cheddar cheese, and half of the bacon.
3

Pour potatoes into a greased 9x13 baking dish. Place in the oven for 25 minutes. Remove from oven and top with the remaining cheddar cheese and bacon. Bake an additional 5 minutes. Remove from oven, sprinkle with green onions and serve.