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Thursday, June 6, 2013

Loaded Potato Casserole

Photo courtesy of the Cooking Corner.
    Every now and then in my recipe searches, I find something that turns out to be easy and really good. This is one of those dishes. It's a basic mashed potato casserole with all the good stuff thrown in the mix. The flavors are right on for a loaded baked potato, but this is so smooth and creamy. The potatoes are melt in your mouth smooth. These tasty spuds would be a perfect dish to take to a potluck or for a holiday family gathering.

Loaded Potato Casserole
4-5 medium potatoes, peeled and cut into quarters
1/2 (8 oz.) pkg. cream cheese
8 oz. sour cream
2 heaping tablespoons cup butter
1/4 cup milk
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper (optional)
1 cup shredded colby-jack cheese, divided
4 slices bacon, cooked and crumbled, divided
1 tsp. fresh chives or parsley or 1/4 bunch green onions, sliced

Place potatoes in large saucepan and cover with salted cold water. Boil over medium-high heat until tender. Drain.

Preheat oven to 375° degrees.

In saucepan, mash potatoes or whip with electric mixer, until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Mash until smooth. Stir in 1/2 cup of the shredded cheese and half the bacon. 


Spoon mixture evenly into a lightly spray coated 8x8x2 casserole dish.

Bake 20 minutes. Top with remaining cheese, bacon and greenery (chives or onions). Bake 5 more minutes to melt cheese. Serves 6. Recipe easily doubled using a 13x9x2 inch casserole.

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