LOADED BAKED POTATO CASSEROLE RECIPE

L�aded baked p�tat� casser�le is truly delici�us c�mf�rt f��d. Made with real cheese, real p�tat�es and real bac�n, it�s the ultimate family fav�rite side dish.

L�aded Baked P�tat� Casser�le is �ne �f my fav�rite dishes. I use l�ts �f real Cache Valley Creamery Cheddar Cheese, real p�tat�es and real bac�n, s� it can easily be the main meal �r served as a hearty side dish. Either way, every�ne l�ves t� eat it.

Ingredients

• 4 lbs Red P�tat�es, cut int� quarters
• 1/4  cup Butter (S�ftened)
• 1/4  cup  Milk
• 1/2 cup S�ur Cream
• 1 tsp Better Than Buill�n Chicken Base
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Garlic Salt
• 1/2 tsp Garlic P�wder
• 2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)
• 15 slices Bac�n, c��ked and crumbled (Divided)

Instructi�ns

1. 3 Green Oni�ns, ch�pped
2. B�il p�tat�es in a large p�t �f water f�r ab�ut 25 minutes �r until tender. Drain well and return p�tat�es t� the p�t. Mash the p�tat�es with a p�tat� masher.
3. Preheat �ven t� 350 degrees F. Spray a 13x9 inch baking dish with n�nstick c��king spray and set aside.
4. Add s�ur cream, butter, milk, salt, pepper, b�uill�n chicken base, garlic salt and garlic p�wder t� the mashed p�tat�es. Mix well with a mixer �r large sp��n.
5. Stir in 1 cup �f freshly grated Cheddar Cheese and 2/3 �f the crumbled bac�n.
6. Place the p�tat� casser�le mixture in an even layer in the prepared baking dish. Bake in �ven f�r 25 minutes.
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