This dish is perfect with a beautiful salad. The addition of mashed potatoes in these stuffed shells makes them soft and so delicious. And you know what I always say; everything is better with butter and bacon.

Ingredients
26 jumbo pasta shells (cooked ala dente and drained)
2 lb. mashed potatoes (Yoder’s whipped potatoes in the refrigerator section of the store are great)
1/2 teaspoon garlic powder
1 Tablespoon dried minced onion
1/2 teaspoon onion powder
8 oz. cheddar cheese (I like sharp cheddar)
4-6 green onions (green tops included)
1 lb. thinly cut-up & fried bacon

Directions
In a mixing bowl combine mashed potatoes, garlic powder, onion powder, dried onions and 4 oz. of cheddar cheese.

Fill shells with potato mixture. Place each shell in a greased 13x9 pan.

Top each shell with a small dab of butter and then cover shells with remaining cheese, green onions & fried bacon.

Bake at 350°F for 30-45 minutes or until cheese is melted.

Tips
This recipe is great with homemade mashed potatoes. But if time is an issue store bought mashed potatoes work. Also, if you are watching your fat intake omit the dab of butter on each shell. Super as leftovers too!



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