Photo courtesy of the Cooking Corner. |
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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