Rose Mary Mogan Recipe

LOADED OVEN BAKED POTATO CASSEROLE

By Rose Mary Mogan cookinginillinois


Rating:
Serves:
12 or more depending on portion size
Prep Time:
Cook Time:
Method:
Bake
Comments:

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

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
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

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

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14 Comments

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Nov 16, 2014 - Rose Mary Mogan shared this recipe with discussion group: Help a Family, Friend, Neighbors, and Strangers in Need
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Billie Neal WildExpectation
Jan 6, 2013
Letitia, my first impression of your pic, whether it is from small pic or poor eyesight, was a T-REX HEAD!!!!!!!!!!!!!!!!! LOL!!!!!!!!!!!
Sorry Rose Mary, just had to share that LOL!!!!!!!!!!!
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Rose Mary Mogan cookinginillinois
Jan 6, 2013
Tisha this is the dish I made using some of the left overs, Potato Pierogis w/Onion, Chse-Bac & Swt Peppers They were better yesterday, than they were the first day I made them.
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Rose Mary Mogan cookinginillinois
Jan 6, 2013
They really are good Letitia. I used some of the left overs to make Pierogis. and that was sooo good. We loved them. I just finished them off yesterday. With my polish Dinner. They were as good as they were on the first day I made them.