baking powder, baking soda, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, canola oil, cheddar cheese, Clabber Girl, Daisy sour cream, domino sugar, eat, Eggland's Best eggs, food, garlic, Gold Medal flour, green onions, Hormel bacon bits, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Philadelphia cream cheese, recipe, russet potatoes, Thorn Apple Valley bacon, TruMoo milk, twice-baked potato casserole, Wesson, Wesson vegetable oil
is that they are even better when you twice bake them into a savory casserole filled with cheese, bacon, and garlic! So, yesterday I was thumbing through one of my old cookbooks and came across a recipe called twice baked mashed potatoes. After reading the ingredients list and method, I was sold!
I found another recipe online at Foodie Tale that incorporated garlic (one of my stinky lovers) and I knew I had to bake up this to-good-to-be-true casserole. My family absolutely loved this mashed potato bake and gobbled it down like a pack of hungry wolves. Speaking of which, my dog kept sniffing around the table hoping and “pawing” that’d we’d give him a taste. He’s such a sweet dog and definitely knows good food when he smells it.
Recipe courtesy of Foodie Tale.
PLEASE CONTINUE TO THE NEXT PAGE FOR A LIST OF INGREDIENTS.
Quick Tip: This casserole makes a great companion for any meat entree such as meatloaf or BBQed chicken.