Loaded Baked Potato Casserole
This recipe is from : Carnationn Evaporated Milk.
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- 8 medium
- potatoes, peeled,cut into 1-inch cubes
- 1 c
- evaporated milk
- 1/2 c
- dairy sour cream
- 1/2 tsp
- 1/4 tsp
- 2 c
- shredded cheddar cheese, divided
- 8 slice
- bacon, cooked and crumbled, divided
- 4 medium
- green onions, sliced
1Place 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.
This tip from Rebecca Layman. Mix up all the ingredients, do not cook-place in Crockpot and set on low for several hours..until ready to eat..she said it turned out very delicious like this -when she did it at work..raves from co-workers...