Ingredients for: Loaded Baked Potato Casserole 2 1/2 – 3 lb of medium potatoes, peeled and cut into 1-inch chunks 1 cup evaporated low fat milk (Use regular if you need to) 1/2 cup light sour cream 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided 6 slices bacon, cooked and crumbled, divided (Use extra if you really like bacon. 8 – 10 pieces works well) Sliced green onions (Fresh out of the garden is wonderful) Directions for: Loaded Baked Potato Casserole Place the potatoes in a large saucepan. Cover with water and bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender then drain. Preheat the oven to 350° F. Grease 3-quart casserole dish. In a large bowl, combine potatoes, evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer (We like the the Kitchen Aid) until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted. Loaded Baked Potato Casserole 1-compressed Notes This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted. This is how we do it here at Back Roads Living! We love simple dishes like this loaded baked potato casserole that go on and on! We really like stuff when you can adapt it to your own taste. Just like adding extra bacon, onions or cheese! I can hardly wait until I get his make and sink my teeth into it! Thank you Lindsay for sharing this recipe with us..!
Posted on: Wed, 03 Sep 2014 04:14:55 +0000
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