Rose Mary Mogan Recipe

LOADED OVEN BAKED POTATO CASSEROLE

By Rose Mary Mogan cookinginillinois


This is a recipe that mostly everyone makes some version of in one form or another.

This is my version, using all the ingredients that my family & I have come to love.

I make it often as individual servings, other times, I simply mix it all together,& put it in a casserole dish.

No matter how you put it together it is always so very tasty, and good. Using the Yukon Gold adds an extra dimension of flavor in my opinion. Because the skins are so thin, I even left them unpeeled to add a little extra fiber.

Use the ingredients you & your family love, & this will become a family favorite


Recipe Rating:
 5 Ratings
Serves:
12 or more depending on portion size
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

6 lb
yukon gold potatoes, ( cut into eights)
1/2 -1 Tbsp
kosher salt(added to pot of potatoes while cooking)
2 pkg
3 oz each real bacon bits
2 bunch
green onions, chopped fine
1 c
shredded swiss cheese or mozzarella
12 oz
shredded sharp cheddar cheese
8 oz
mild shredded cheddar cheese
4-5 slice
american cheese, cut into triangles for garnish
2 c
sour cream ( i prefer daisy brand)
1 stick
butter, softened to room temperature
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2 tsp
granulated garlic powder
1 1/2 tsp
granulated onion powder
1 1/2 tsp
coarse ground black pepper
2 c
french fried onion rings
additional salt if needed according to taste
additional green onions & shredded cheese for garnish
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Directions Step-By-Step

1
Preheat oven to 350 degrees F. Wash & cut potatoes into eights and add to a large pot. Fill with cold water, add kosher salt. Place on stove over medium heat, bring to a boil, and cook till tender, or when knife inserted into potatoes it is released easily.
2
Drain Potatoes into colander, then pour potatoes back into large pot, and place over low heat to dry out excess water. Remove from heat.
3
Add to an even larger bowl and proceed to partially mash with potato masher, leaving some pieces in chunks.
4
Add pepper, garlic powder, onion powder, butter, chopped green onions, and blend somewhat, then add most of shredded cheese, sour cream & stir to combine together. If you want them to be creamier, add a little heavy whipping cream till potatoes reaches the texture you are looking for.
5
Spray a 9X15 X2 inch casserole dish with non stick cooking spray. Add potatoes, then garnish top with american cheese triangles and shredded cheese, & green onions if desired, then bake in preheated 350 degree F. oven for 30 minutes or until hot & bubbly.
Serve while potatoes are still hot.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Southern
  • Comments

  • 1-5 of 13
  • user
    cyndi curne travlindiva - Dec 28, 2012
    Love it Neighbor! I believe Yukon potato's grow in heaven :) Thanks for posting.
  • user
    Janet Scott JanetLeeScott - Dec 28, 2012
    I agree with Cyndi on the potatoes! That's the only potato I grew in my garden last year. When I scrub them clean the skin comes right off, weird, but maybe because they were so fresh? Oh yea, just FYI, if you live in a area where you can burn, coat them with olive oil, wrap real good in heavy foil and place in the coals for about 45 minutes. OMG... they taste so much better!
    This is a keeper recipe, I love your choice of cheese. This would go great with my Pork Tenderloin! I gave you 5 stars because I know this will turn out wonderful!!!!
    Thank you so much for posting this. Have you figured out your camera yet?
    HUGS!
  • user
    Billie Neal WildExpectation - Dec 28, 2012
    Just me. Thanks again for posting. This sounds absolutely sinful! (((Hugs)))!!!
  • user
    Rose Mary Mogan cookinginillinois - Dec 28, 2012
    Cyndi, I think they grow in heaven too. I love them Thanks it is a great recipe.
  • user
    Betty Deleon cookerett - Dec 29, 2012
    Sounds great on a cols winters day here in Ohio.