Oh my this is a good one for a holiday gathering. Everything you love about loaded twice baked potatoes but in a casserole for easy serving.

Thank you for reading this column, as always, and as I tell you every year, a blessed new year ahead is what I pray for you and yours to have.

Loaded stuffed mashed potato casserole

Ingredients

4 pounds russet potatoes, peeled and cut into chunks

4 cloves garlic, mashed flat

6 tablespoons butter

1 cup sour cream

1/2 to 1 cup whipping cream or half & half or milk

8 oz. shredded cheddar cheese

1 pound bacon, cooked and crumbled

Salt and pepper to taste

Instructions

Put potatoes and garlic in pot. Cover with water, bring to a boil, cover and cook until potatoes are tender, about 15-20 minutes.

Preheat oven to 350. Mash potatoes to desired consistency. Mash in butter, sour cream and whipping cream. Season with salt and pepper. Stir in 1-1/2 cups cheese and most of the bacon, reserving a little for the top. 

Pour into sprayed 13×9 baking dish. Sprinkle with rest of cheese and bacon. 
Bake about 25 minutes or until hot and cheese is melted. Garnish as desired.