Twice Baked Potato Casserole
I recently threw this together for a family swim day and it was a big hit! We have a large family and lots of kiddos running around so I have had to learn how to feed a lot of people on a budget. Below is what you’ll need to create this yummy casserole, again I just kind of threw it together and I cook with my senses so make adjustments as needed.
Ingredients:
1 bag of organic russet potatoes
1/2 cup of Raw milk ( I only had a little bit of milk left and some kefir so I used both to achieve a slightly creamy consistency
Sour cream
Raw cheddar cheese
1 pack of turkey bacon (cooked to a nice crisp and chopped)
Sliced green onion
Lots of grass-fed butter
Salt, pepper and garlic powder
Directions:
Wash and bake the potatoes at 400 degrees for about 25-30 mins or until tender. Be sure to rub avocado oil on the potatoes.
Once cool enough to handle roughly chop four potatoes with the skin on and place into a casserole dish. Peel the rest of the potatoes, roughly chop into chunks and place in the dish. If you prefer no skin then go ahead and peel all the potatoes.
Add in the milk, about two spoonfuls of sour cream, shredded cheese some of the chopped bacon, butter and season to taste. Mix gently as you want to maintain a some chunkiness. Do a taste test, adjust as needed. Top with cheese, bacon and green onion. Bake in the oven at 350 degrees for 15 minutes, just until heated through and cheese is melted. Enjoy!
If you plan to bring this to a family event, prep this the night before and bake it once you are ready to serve it.
-VD
