The last couple of weeks the family has taken turns with this cold that is going around. I, of course, seem to have gotten the worst of it. I don’t know why. I take my vitamins, drink my water, yet whatever bug that goes around seems to glue itself to me.
Even though I am sick, the show must go on right? Everyone still gets hungry, and look to me when that happens. My kids still want to have our family nights, and Kevin wants something warm to eat when he gets home.
Really, I don’t mind it. I still think about cooking, even when I am sick.
So this week I was planning out some meals that wouldn’t be to tough, but taste good and have that “comfort” feeling. I had another jar of my Pumpkin BBQ Sauce
in the fridge, so for family night I decided to do some oven baked pork chops with BBQ sauce and this casserole alongside.
It was just good ol’ comfort food at it’s best!
Once the food hit the plates, and the forks hit their mouths it was so quiet you could have heard a pin drop. I love those moments. You just know the food is good when no one wants to take a break from eating to say a word!
Roasted Garlic Twice Baked Potato Casserole
- 4 medium russet potatoes
- 8 ounces mascarpone cheese, room temperature
- 4 tablespoons butter
- 1 head of garlic, roasted
- Salt and pepper
- 1 tablespoon olive oil
- 6 slices thick cut bacon, chopped
- 1 1/2 cups shredded sharp cheddar cheese
- 1/4 cup fresh chives, chopped
Preheat oven to 400 degrees F.
Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. Using a knife, cut off 1/4 to a 1/2 inch of the top of cloves, exposing the individual cloves of garlic.
Drizzle the garlic with olive oil and wrap in aluminum foil.
Scrub and pierce potatoes several times with a sharp knife. Place the potatoes and garlic on a cookie sheet, or directly on the oven rack, and cook for about an hour, turning half way through, or until potato skins are crispy, but the inside gives way when pierced with a fork.
Meanwhile heat the olive oil in a large skillet over medium-high heat. Cook the bacon until crisp. Remove to a paper towel with a slotted spoon. Reserve.
Allow the potatoes and garlic to cool a bit. Then remove the roasted garlic by squeezing it carefully into a large bowl. Cut the potatoes in half and scoop the cooked flesh into the bowl. Add the roasted garlic, butter, marscapone cheese, salt, and pepper. Mash until well blended (can add a bit of milk if the potatoes are too thick). Do not over mash or mixture will get gummy. Adjust seasoning if needed.
Spoon the potato mixture into a casserole dish, and bake for 40 minutes. Remove from the oven and top with the shredded cheese. Return to the oven long enough for the cheese to melt. Remove and top with the bacon bits and chopped chives.