Mix it up for dinner by substituting potatoes with rutabagas (hey, they're low carb). With the bacon and cheese added, even skeptics won't be able to resist a bite.
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- 4 small rutabagas, peeled and cut into 1-in. cubes
- 3 tablespoons water
- 8 cooked bacon strips, chopped
- 1 cup heavy whipping cream
- 1/4 cup butter, cubed
- 2 teaspoons garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups (8 ounces) shredded cheddar cheese, divided
- 3 green onions, sliced, divided
- Preheat oven to 350°. In a microwave-safe bowl, combine rutabagas and water. Microwave, covered, on high 16-20 minutes or until tender, stirring halfway. Mash rutabagas; add bacon, cream, butter, garlic powder, salt and pepper. Stir in 1 cup cheese and 1/4 cup green onions.
- Spoon mixture into eight greased 6-ounce ramekins or custard cups. Sprinkle with remaining cheese. Place ramekins on a baking sheet. Bake 18-22 minutes or until bubbly and cheese is melted. Sprinkle with remaining green onions. Yield: 8 servings.
Originally published as Twice-Baked Rutabagas in Taste of Home's Holiday & Celebrations Cookbook Annual 2016, p45
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