Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

12 or more depending on portion size
40 Min
30 Min

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

pinch tips: How to Cream Butter & Sugar


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

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.
Drain Potatoes into colander, then pour potatoes back into large pot, and place over low heat to dry out excess water. Remove from heat.
Add to an even larger bowl and proceed to partially mash with potato masher, leaving some pieces in chunks.
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.
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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cyndi curne travlindiva
Dec 28, 2012
Love it Neighbor! I believe Yukon potato's grow in heaven :) Thanks for posting.
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?
Billie Neal WildExpectation
Dec 28, 2012
Just me. Thanks again for posting. This sounds absolutely sinful! (((Hugs)))!!!
Rose Mary Mogan cookinginillinois
Dec 28, 2012
Cyndi, I think they grow in heaven too. I love them Thanks it is a great recipe.
Betty Deleon cookerett
Dec 29, 2012
Sounds great on a cols winters day here in Ohio.
Rose Mary Mogan cookinginillinois
Dec 29, 2012
Sounds great on a cold winters day here in Chicago too Betty. Thanks so much.
Rose Mary Mogan cookinginillinois
Jan 1, 2013
Thanks so much Bea for continuing to spread the word on the recipes. Thanks so much. God Bless.
letitia guinn vbs
Jan 5, 2013
these sound good
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.
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.
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!!!!!!!!!!!
Nov 16, 2014 - Rose Mary Mogan shared this recipe with discussion group: Help a Family, Friend, Neighbors, and Strangers in Need