Twice Baked Potato Casserole

Twice Baked Potato Casserole

10 Large Russet Potatoes Washed and Wrapped in Foil, baked

About 3/4 Cup Dairy Free Milk, heated (I used diluted full fat coconut milk)

3 Tablespoons of Dairy Free Butter

3 Cloves of Garlic, minced or grated

3 Tablespoons of Mixed Herbs (I used oregano, rosemary, and a little thyme)

3 Heaping Cups of Cheese (I used goat cheddar, goat gouda, and Daiya Cheddar Style Cheese)

5 Tablespoons of Dairy Free Butter

Sea Salt & Ground Pepper to taste

6 Slices of Crispy Bacon

1/2 Cup of Green Onions, sliced

Bake and cool the potatoes. Scoop potato meat out of skins into a large bowl. Add the heated coconut milk and 3 Tablespoons of butter and lightly mash the potatoes.

Spray a 13×9 inch casserole dish and set aside. Preheat oven to 350 degrees.

Fold in the 3 heaping cups of cheese, the garlic and herbs, and season generously with sea salt and ground pepper. Dollop the top with the 5 Tablespoons of butter. Transfer to the casserole dish and bake uncovered for 40-45 minutes. While the casserole is baking, slice the onions and fry the crispy bacon (or you could prepare the bacon the day ahead like I did).

Remove the casserole from the oven and top with the onions and bacon.