Baked Potato Casserole Recipe

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Baked Potato Casserole

Jessica Hannan


Bacony, cheesey, sour creamy, potato skin-ey and green oniony goodness!

pinch tips: How to Clean Your Oven Without Chemicals



15 Min


1 Hr


5 lb
gold potatoes
1 lb
sharp cheddar
24 oz
sour cream
7 slice
thick cut bacon
1/2 c
margarine or butter
1/4 c
heavy cream
1 bunch
green onions, thinly sliced
3 Tbsp
each olive oil and bacon fat
3 tsp
coarse sea salt
2 tsp
smoked black pepper

Directions Step-By-Step

Peel potatoes and reserve the skin.
Chop the potatoes into 1/2 inch chunks and boil until fork tender, 15-20 minutes.
Meanwhile, heat a cast iron skillet over medium high heat and add bacon fat and olive oil.
Toss the reserved potato skins with 1 teaspoon each of salt and pepper.
Preheat your oven to High Broil.
Fry the potato skins in the fat until they are tender, then put under the broiler until they crisp and brown. Set to the side on a plate and turn oven from Broil to 450*.
Cream the potatoes with the butter, cream and sour cream. Add the remaining salt, pepper and the green onions. Stir well to combine.
Place the slices of bacon on an 11" x 15" pan and place in oven. Cook until brown and crisp.
Remove from the pan and let cool. Spread the mashed potatoes over the pan.
Spread the cheese over the potatoes and sprinkle with the skins and the bacon.
Bake for 10-15 minutes.

About this Recipe