March 2003
Gas Up the Stove

Allan's Loaded Potato Casserole

6 cups mashed potatoes (fresh or good quality instant)
1 1/2 cup sour cream
1 cup grated cheddar cheese
6 strips bacon, very crisp or 1/2 cup good quality “real” bacon bits
1/4 cup thinly sliced green onions (scallions)

Prepare mashed potatoes based on your own favorite recipe or according to package directions for instant mashed potatoes.

Note from the cook: “I used Idahoan brand instant mashed potatoes and substituted half-and-half (cream) for 1/2 of the required milk to result in a creamier product.”

Add 1/2 cup of the sour cream to the mashed potatoes and mix well.

Spread the mashed potatoes in a 3-quart or larger oven-proof casserole dish. Top (in order) with 1 cup sour cream, 1 cup grated cheddar cheese (cook suggests mild cheddar or Colby), crumbled bacon and green onions.

Bake in 350-degree oven for 30 minutes.

-Submitted by Allan LaBarre, Snellville, who receives a $25 credit on his WEMC Natural Gas bill. Featured recipes are not independently tested, so we must depend on the accuracy of the cooks sending them. Always use safe food handling preparation and cooking procedures from recognized experts

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