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Monday, February 6, 2012

Loaded Potato Casserole

There should be a clear warning with this recipe that announces, "you are about to close an artery", but oh my goodness it sure seemed worth it at the time we were eating this for dinner tonight. This is such an easy meal to prepare and if you like a baked potato with all the yummy fixins onions, butter, sour cream, bacon etc, then you will definitely love this casserole.

5 lb russet potatoes 
10 slices bacon 
8 oz cream cheese, softened 
1/2 cup butter, melted 
1 cup sour cream 
1/4 cup chives, minced 
2.5 cups cheddar cheese, grated 
2 tsp salt 
1/2 tsp pepper

1. Preheat oven to 350 degrees. Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
2. Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp and browned, turning once. Transfer to paper towels to drain; let cool, and crumble into pieces.
3. Using a fork, mash the potatoes in pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add the chives, 2 cups cheddar cheese, half the bacon, salt, and pepper. Stir until well combined.
4. Transfer to a buttered 3-quart baking dish. Top with remaining 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon. Serve immediately.

*original recipe from:

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