Twice Baked Cheese and Cloverdale Bacon Potato Casserole
Twice Baked Cheese and Cloverdale Bacon Potato
December 18, 2018
Ingredients
- 1 Lb Cloverdale bacon, cooked and crumbled
- 3/4 cup shredded cheddar or gouda cheese
- 1/2 cup grated Parmesan cheese
- 3 lbs Russet and/or Yukon Gold potatoes quartered
- 1/2 cup butter, room temperature
- 1/2 cup heavy cream, room temperature
- 6 oz cream cheese, room temperature
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Preheat oven to 400F. Place bacon on a parchment lined baking sheet and bake for 15-20 minutes or until desired crispiness is reached. Chop, set aside. Place potatoes in a large saucepan ?lled halfway with salted water. Bring to a boil. Reduce heat; cover and cook for 10-15 minutes or until tender. Drain. With a potato ricer or a masher mash the potatoes. Add the cream cheese, butter and cream; beat until blended. Season with salt and pepper. Stir in the crumbled cooked bacon, 1/2 cup cheddar or gouda cheese and 1/3 cup Parmesan cheese. Heat the oven to 350F. Transfer the mashed potatoes to a 2 qt casserole. Sprinkle with remaining cheeses. Bake in the preheated oven for 20-25 minutes or until heated through. Enjoy!
Recent Comments