LOADED OVEN BAKED POTATO CASSEROLE
By
Rose Mary Mogan
@cookinginillinois
1
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
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
Rating:
★★★★★ 5 votes5
Comments:
Serves:
12 or more depending on portion size
Prep:
40 Min
Cook:
30 Min
Method:
Bake
Ingredients
-
6 lbyukon gold potatoes, ( cut into eights)
-
1/2 -1 Tbspkosher salt(added to pot of potatoes while cooking)
-
2 pkg3 oz each real bacon bits
-
2 bunchgreen onions, chopped fine
-
1 cshredded swiss cheese or mozzarella
-
12 ozshredded sharp cheddar cheese
-
8 ozmild shredded cheddar cheese
-
4-5 sliceamerican cheese, cut into triangles for garnish
-
2 csour cream ( i prefer daisy brand)
-
1 stickbutter, softened to room temperature
-
2 tspgranulated garlic powder
-
1 1/2 tspgranulated onion powder
-
1 1/2 tspcoarse ground black pepper
-
2 cfrench fried onion rings
-
·additional salt if needed according to taste
-
·additional green onions & shredded cheese for garnish
How to Make LOADED OVEN BAKED POTATO CASSEROLE
- 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.
