Baked Potato Casserole
Recipes Holidays Side-dish
Description
Instead of making individual loaded baked potatoes, make them in a casserole. It still has all of the great flavors and ingredients, cheese, bacon, sour cream, butter and green onion. Save yourself some time and bake the potatoes in advance and perhaps us
Ingredients
2 lb. red skinned potatoes, about 10 medium, baked
olive oil
Kosher salt, to taste
4 slices bacon, cooked and crumbled, divided
5 oz. can evaporated milk
1 c. sour cream
1/2 stick butter, melted and cooled (1/2 c.)
1 1/2 c. shredded Cheddar cheese, divided
2 green onions, sliced, 1 t. reserved for garnish
1 t. chopped fresh parsley
1/2 t. garlic salt
1/4 t. freshly ground black pepper, or to taste
Directions
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Preheat oven to 400 degrees.
Scrub potatoes; puncture with a fork to vent; toss with olive oil and salt; place on a baking pan. Bake for 45 minutes or until fork tender.
Meanwhile, fry the bacon until crisp; set aside; chop when cooled, reserving half for garnish; set aside.
Set potatoes aside until cool enough to handle; slice in half lengthwise and then into half rounds about 1/4 to 1/2 inch thick; place into a large bowl. Add 1 c. Cheddar cheese and half of the bacon. Add the sliced green onions, set aside a big pinch of it for garnish; toss.
When ready to bake, preheat oven to 350 degrees. Butter an 8 x 8 inch baking dish; set aside.
Blend together evaporated milk, sour cream and melted butter; add parsley, garlic salt and pepper; pour over the potatoes; gently toss. Use a potato masher to break down the chunks to the desired texture. Turn out into the prepared baking dish; cover; bake for 40 minutes or until heated through. Remove; top with remaining 1/2 c. shredded cheese; return to oven, uncovered, until cheese is melted, about 5 minutes. Garnish with remaining bacon and green onion.
Serve immediately.
6-8 servings.