Twice Baked Potato Casserole

1. 1

   Wash and peel all of the potatoes. Cube into 1-1/2-inch cubes and place in a pot of cold water. Bring water to a boil then reduce heat to a simmer and cook about 15 minutes or until potatoes are fork tender. Drain off the water and mash the potatoes with a fork or a hand blender until all the potatoes are broken up.

2. 2

   Preheat oven to 350 F.

3. 3

   Add the butter and half-and-half and mix well with a hand blender until it is smooth and no lumps of potatoes are left. You may need to add more than the 1/2 cup of half-and-half to make it the consistency you like.

4. 4

   Next add the ranch dressing dry mix and beat to incorporate. Add almost all of the cheese but keep some set aside for the top (about 1/4-1/2 cup). Beat well to incorporate.

5. 5

   Crumble the bacon. Add the bacon into the potato mixture, saving a few pieces for the top, and stir to combine.

6. 6

   Pour the potato mixture into a buttered 8 x 8 baking dish and sprinkle on the remaining bacon pieces and cheese. Bake for 25 minutes at 350 F.

7. 7

   Serves 4-6 depending on how much they like it. Can easily be doubled or tripled.

8. 8

   Enjoy!

No additional tips available.