Tuesday, November 1, 2011

Loaded Baked Potato Casserole

These potatoes taste just like twice baked potatoes without all the work.  My kids never eat the skin anyways, so this was the perfect choice for our family.  It's as easy as making mashed potatoes and stirring in all the toppings that go on a baked potato.  This was our side dish to go with restaurant style filet mignon.  Recipe is from Simple Daily Recipes.


8 medium potatoes, peeled and cubed
1 cup evaporated milk (approximately)
1/2 cup sour cream
kosher salt, to taste
black pepper, to taste
2 cups shredded cheddar cheese, divided
1 lb bacon, cooked and crumbled
3 green onions, sliced

Preheat oven to 350 degrees.  Spray a large casserole dish with non-stick cooking spray.

Boil potatoes until fork tender.  Mash up with potato masher.  Add the sour cream and enough evaporated milk for mashed potato consistency.  Use a wire whisk to beat until fluffy.  Season with salt and pepper.  Stir in 1 cup of the cheddar cheese, 1/2 of the cooked bacon, and 1/2 of the green onions.

Transfer the potatoes to casserole dish and sprinkle with remaining cheddar cheese.  Bake for 15-20 minutes, or until bubbly and cheese is melted.  Remove from oven and top with remaining bacon and green onions.  Enjoy!

1 comment:

  1. That is a fantastic meal - which I will happily be making soon - the potato casserole is going to be an enormous hit!
    Mary x


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