Twice Baked Rutabagas (Mississippi)

Mix it up for dinner by substituting your go-to spuds dish with rutabagas. This recipe bacon, cheese and whipping cream. Even the skeptics won’t be able to resist a bite!

4 small rutabagas, peeled and cut into 1” cubes
3 Tbsp. water
8 strips bacon, cooked, chopped
1 cup heavy whipping cream
¼ cup butter, cubed
2 tsp. garlic powder
½ tsp. sea salt
¼ tsp. black pepper, freshly cracked
2 cups cheddar cheese, shredded, divided
3 green onions, sliced, divided

Preheat oven to 350°F.

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, sea salt and pepper. Stir in 1 cup cheese and ¼ 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.

Makes 8 servings.