Twice Baked Mashed Potatoes

I seem to surround myself with picky eaters.  When I first met my good friend Stephanie, she absolutely refused to even try new things.  Over the past two years (holy cow, I can’t believe we’ve been here for 2 years!) she has gradually picked up spoon after spoon to try new creations of mine.  Recently she discovered she likes Nutella, avacados, tomatoes (sparingly), zucchini and all sorts of other things.  

I try to have something “normal” for her when she comes to dinner every other weekend or so…  normal is any dish that includes potatoes.  A few weeks ago I made a Twice Baked Mashed Potato Casserole.  I had way too much time on my hands.  It was sleeting and I had all of the ingredients.  Sidenote: Kansas weather is crazy.

Twice Baked Mashed Potatoes can be anything you want it to be.  Whatever you want on a baked potato, put it in with your mashed potatoes instead!  Your pickiest eater will love it!

Twice Baked Mashed Potatoes
A Delta Whiskey Concoction that she stole from her mom…

1/2 red onion, chopped
4 cloves garlic, chopped
4 slices bacon, cooked* (make sure it’s g-free)
2 1/2 lbs Russet potatoes, peeled
2 T butter, quartered
1/2 c sour cream
Salt & lots of pepper
1 c shredded cheddar, divided (make sure it’s g-free)
4 scallions, thinly sliced

In a skillet, heat olive oil over medium heat.  Cook onions and garlic until tender but not browned.  Transfer to a large bowl Set aside as you prepare the potatoes.

Halve the peeled potatoes lengthwise, then quarter lengthwise.  Cut the potatoes into similar sizes (about 1″ cube) and place into a large stockpot.  Cover potatoes with cold water (do not add too much water as my grandmother says this can make the potatoes soggy).  Place on a burner over medium-high heat and bring to a  boil.  Boil for 15-20 minutes or until a fork can be inserted into a tender potato.  Drain the potatoes and return to the hot pot.

Preheat oven to 350 degrees.

Add butter, salt, pepper and sour cream and start mashing away.  Stir in the sauteed onions and garlic, 3/4 c cheese, half of the bacon and half of the chopped scallions.  Transfer to a casserole dish.  Top with remaining cheese, bacon and scallions.

Bake for about 20 minutes or until the cheese melts.

* I actually cook my bacon in the oven.  Place bacon slices on a sheet pan lined with foil and bake at 350 degrees for about 10-15 minutes (your desired crispness).  I’m just too Monkish to want to clean up the mess of frying bacon.