Ranch Twice Baked Potato Casserole

Shared with me by: Tammy K (sister)

Ingredients

  • 8 medium size potatoes (4 lbs.), peeled and cut up
  • 1/4 - 1/2 c. low-fat milk (for desired consistancy)
  • 1 c. low fat sour cream
  • 8 oz. low-fat cream cheese
  • 4 Tbls. butter
  • 1 pkg. dry ranch dressing mix
  • 2 c. shredded cheddar cheese, divided
  • 8 slices center-cut bacon, cooked and crumbled
  • 1-1/2 c. crushed cornflakes
  • 4 Tbls. butter, melted
  • 3 Tbls. scallions or chives, garnish

Instructions

Boil potatoes until tender, about 35-45 minutes. Don’t over boil. Drain and mash in a large bowl.

In another bowl, mix together milk, sour cream, cream cheese and ranch dressing mix. Add to potatoes. Stir in 1 cup of cheese and bacon. If mixture seems a little thick, you can add more milk.

Spoon into a lightly greased 9 x 13” baking dish or large oval casserole dish. Sprinkle remaining cheese and then cornflakes on top. Drizzle butter on top of the cornflakes.

Bake at 350 degrees for 30-45 minutes until hot and bubbly (bake longer if you made ahead and refrigerated them before baking).

Garnish with fresh chopped chives or scallion onions on top

NOTE: Serves 8-10