This past spring we planted several pounds of potatoes. We like to plant a variety because we really enjoy the different flavors and textures that so many potatoes have to offer. One particular potato that we fell in love with is called "Huckleberry Gold." The beauty of Huckleberry Gold is that it is low enough on the glycemic index. If you have never tried them before, I highly recommend them. They are a purple beauty on the outside, with a buttery yellow flesh inside. They also have a buttery creamy flavor as well.
Top Potato: Red Endeavor | Bottom Left: Blue Organic | Bottom Right: Huckleberry Gold
I have yet to harvest all of the potatoes.....there are so many! However, this week I did pull a nice amount out of the ground. I decided I would try a new potato casserole that incorporated the use of several potatoes as opposed to just using one kind. I was really pleased with the results! If you try the recipe, you can use whatever potatoes you enjoy or have on hand. (the exception would be yams or sweet potatoes. Don't use those! 😉) If you have 2 or 3 different kinds of potatoes, use them all! Potatoes do really well mixed together.
Because these are what I had on hand and had literally just pulled them out of the ground, this is what I used; All Blue Organic potatoes, Red Endeavor potatoes, and my new favorite, Huckleberry Gold potatoes.
Twice Baked Loaded Potato Casserole
6 medium potatoes washed, sliced, and boiled (leave the skin on....it's better that way!)
5 Tablespoons of butter
4 oz. of cream cheese
3/4 cup sour cream
1/2 cup milk
1/2 teaspoon garlic
1 1/2 cups cheddar cheese
2 chopped green onions
6 slices of bacon cut into pieces and cooked (keep the bacon grease!)
salt and pepper to taste
1 cup of cheese for topping
While the potatoes are boiling, preheat the oven to 375 degrees. Begin cooking the bacon until it is crispy. You can drain the bacon grease and discard, or you can use the bacon grease in the casserole. (I used it in mine.......my grandmother cooked everything with bacon grease, and it was always incredible!!) Once the potatoes are fork tender, drain them. In a large bowl combine the potatoes and the remaining ingredients. Stir well and place into a 9x13 casserole dish. Top with cheese and bake for 25 to 30 minutes.