Loaded Baked Potato Casserole
|Categories:||Italian, Mexican, French, Other Main Dishes, Potatoes, Quick & Easy, For Kids, Side Casseroles|
|Keywords:||milk, evaporated, Carnation|
|Serves:||16 servings--1/2 c. each|
|8 medium||potatoes, peeled,cut into 1-inch cubes|
|1 c||evaporated milk|
|1/2 c||dairy sour cream|
|2 c||shredded cheddar cheese, divided|
|8 slice||bacon, cooked and crumbled, divided|
|4 medium||green onions, sliced|
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DirectionsPlace potatoes in a large saucepan. Cover with water, bring to a boil. Cook for 15-20 minutes until tender; drain. Heat oven to 350^. Grease a 2 1/2 to 3 quart casserole dish. To the drained potatoes in pan, add the next 4 ingredients. Beat or mash with hand held mixer until smooth. Stir in 1 1/2 cups cheese and half of the bacon. Spoon mixture into prepared dish. Bake 20-25 minutes. Top with remaining bacon, green onion and 1/2 cup cheese.
Make ahead- you can place this in refrigerator after spooning mixture into casserole. Cover with foil and bake 40-45 minutes. Uncover, top with cheese, bacon and onion. Bake 3 minutes more to melt cheese.