• Cooking Time: 35 minutes
• Servings: 6
• Preparation Time: 5 minutes
• 5-6 good sized already baked potatoes
• 1/2 cup shredded chedder cheese
• 1/2 cup cream of mushroom soup
• 1/4 cup milk
• 1/2 sour cream
• 1 tbsp room temp butter
• 1 cup (or whole can drained) pinto beans (optional)
• Salt
• Pepper
• Paparika

1. Preheat oven at 375
2. Scrape potato out of skins and into mixer
3. Mix first 6 ingredents in mixer on high to really whip everything together
4. Add pinto beans and mix on medium for 30 seconds
5. while mixing in pinto beans flavor with salt and pepper and paparika
6. add mixture to casserole dish and sprinkle top with more paparika
7. cover dish in tin foil
8. bake for 30-35 minutes until top of casserole starts to crisp

I always make more baked potatoes then I need. So I save the extras for a casserole to have with dinner the next night. I added pinto beans to the recipe recently, you don't have to have them... I just had some left over and made for a fun texture!