loaded baked potato casserole

Las Vegas, NV
Updated on Sep 8, 2011

A great comfort casserole--Be the hit of the party or Church social with this full flavored take on the classic baked potato with all the fixings. Evaporated milk gives this a creamy texture to a mix of hearty potatoes, cheese, bacon and green onions. With this dish you won't have anything left to take home!!! This recipe is from : Carnationn Evaporated Milk.

prep time 15 Min
cook time 45 Min
method Bake
yield 16 servings--1/2 c. each

Ingredients

  • 8 medium potatoes, peeled,cut into 1-inch cubes
  • 1 cup evaporated milk
  • 1/2 cup dairy sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups shredded cheddar cheese, divided
  • 8 slices bacon, cooked and crumbled, divided
  • 4 medium green onions, sliced

How To Make loaded baked potato casserole

  • Step 1
    Place 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. --- Note: 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.
  • Step 2
    Note: 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...

Discover More

Category: Potatoes
Category: Casseroles
Keyword: #milk
Keyword: #evaporated
Keyword: #Carnation
Method: Bake
Culture: American
Ingredient: Potatoes

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