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Author Notes: This dish can be made for a big holiday meal, or the day after using leftover mashed potatoes. Heck, it can be made any day at any time of the year! Mashed potatoes loaded with sour cream, cheddar, bacon and onions? Topped with crushed-up cheese crackers? Yes please, any day. —foxeslovelemons
Serves 4 servings
- Nonstick cooking spray
- 1/4 cup coarsely crushed cheese crackers
- 1 tablespoon unsalted butter
- 2 cups mashed potatoes (leftover or fresh)
- 1/3 cup sour cream
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 4 ounces shredded sharp cheddar cheese
- 4 pieces cooked bacon, crumbled
- 1 green onion, thinly sliced
- 1/4 cup finely chopped red onion
- 1 tablespoon chopped fresh parsley
- Preheat oven to 350 degrees F. Spray small casserole dish with nonstick spray. In small bowl, combine crackers and butter.
- If using leftover potatoes, heat them in microwave 1 minute to soften. Add sour cream, garlic powder and pepper; stir until well combined. Reserve 2 tablespoons each cheese and bacon. Add onions, parsley and remaining cheese and bacon to potatoes; stir until well combined.
- Transfer mixture to prepared casserole dish and sprinkle with cracker mixture and reserved bacon and cheese. Bake 25 minutes or until heated through.
- This recipe was entered in the contest for Your Best Recipe with Potatoes 2.0