Twice Baked Potato Casserole

• 8 whole Russet Potatoes, An Average Size, Like The Ones From The 5-pound Bag
• 4 Tablespoons Butter, Unsalted At Room Temperature
• 1/2 cups Half-And-Half, At Room Temperature, Or More If Needed
• 1 Tablespoon Hidden Valley Ranch Dry Dressing Mix
• 2 cups Cheddar Cheese, Shredded
• 1/2 teaspoons Pepper
• 5 slices Bacon Cooked Crispy

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. Preheat oven to 350 F.
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. 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. Crumble the bacon. Add the bacon into the potato mixture, saving a few pieces for the top, and stir to combine.
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. Serves 4-6 depending on how much they like it. Can easily be doubled or tripled.
8. Enjoy!

potatoes, butter, if, dressing mix, cheddar cheese, pepper, bacon

Taken from tastykitchen.com/recipes/sidedishes/twice-baked-potato-casserole/ (may not work)