TWICE BAKED POTATO CASSEROLE

Twice Baked Potato Casserole image

Provided by Chrissy Hackley @Chrissy_Hackley

Number Of Ingredients 12

1 pound(s) lean ground beef, 90/10 works great
1/2 large onion, minced
1/2 cup(s) italian seasoned dry bread crumbs
1 egg
1 teaspoon(s) salt
2 1/2 cup(s) leftover mashed potatoes
3/4 cup(s) sour cream, divided
1/4 cup(s) mayonnaise
dried minced garlic, to taste
1 1/2 cup(s) shredded cheddar cheese, divided
8-10 slices bacon, cooked and crumbled
1 medium tomato, chopped

Steps:

Preheat oven to 350°F In medium mixing bowl combine ground beef, onion, salt, bread crumbs, and egg. Mix well. Press into ungreased deep-dish pie dish.
Spread 1/4 cup sour cream on top of meat. Sprinkle on the dried minced garlic as much or as little as you want. Next sprinkle on 1/2 cup cheese. Set aside.
In another mixing bowl combine mashed potatoes, rest of sour cream, and mayonnaise. Spread on top of the topped meat mixture sealing it to the edges. Sprinkle with rest of cheese.
Place dish on a baking sheet in case it bubbles over. Bake in preheated oven for 40 - 50 minutes, or until a meat thermometer inserted to meat mixture reaches 165°F.
On top of the hot casserole sprinkle bacon and tomatoes. Let rest at least 20 minutes or it will be a sloppy mess trying to get it out. (Think unrested lasagna)
Serve and enjoy!