Description

This recipe serves a crowd or will provide lots of leftovers. It has potatoes loaded with crispy bacon, cheddar cheese and green onions, just like a loaded baked potato!

Ingredients

• 5 lb. yukon gold potatoes, washed, peeled, and cut into large chunks
• water to cover the potatoes in a large stock pot
• 1 – 8 oz. package cream cheese
• 1 stick butter
• 1/2 cu. sour cream
• 1/4-1/2 cu. milk
• 1 tsp. kosher salt
• 1/2 tsp. black pepper
• 1/2 tsp. garlic powder
• 2 cu. sharp cheddar cheese
• 8 slices bacon, cooked and crumbled
• 4 green onions, sliced

Steps

1. Put potato chuncks in large pot then add enough water or chicken broth to cover the potatoes. Bring to a boil and cook for 20-30 minutes, or until the potatoes are fork tender.
2. Preheat oven to 375 degrees. Lightly grease 9x13 inch casserole dish.
3. Drain the liquid from the potatoes. Return the cooked potatoes to the pan. Add in butter, cream cheese, sour cream, salt, black pepper, and garlic powder.