loaded baked potato casserole

★★★★★ 6 Reviews
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By Pat Duran
from Las Vegas, NV

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.

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

Ingredients For loaded baked potato casserole

  • 8 md
    potatoes, peeled,cut into 1-inch cubes
  • 1 c
    evaporated milk
  • 1/2 c
    dairy sour cream
  • 1/2 tsp
    salt
  • 1/4 tsp
    pepper
  • 2 c
    shredded cheddar cheese, divided
  • 8 slice
    bacon, cooked and crumbled, divided
  • 4 md
    green onions, sliced
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How To Make loaded baked potato casserole

  • 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.
  • 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...
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