Sunday, February 10, 2013

Loaded Baked Potato Casserole

I adapted this a bit from a recipe I found for a baked potato casserole. It turned out to be a great side dish, but it is hearty enough it could also be served as a main dish. 

Loaded Baked Potato Casserole


5 large baking potatoes
1 cup evaporated milk
¾ cup sour cream
¼ cup butter or margarine
1 tsp. Garlic powder
1 tsp. Salt
¼ tsp. Pepper
2 cups shredded cheddar cheese
4 green onions, chopped
Real bacon bits

Preheat oven to 475 degrees. Poke holes in potatoes with a fork, wrap in foil, and bake for one hour. After taking potatoes out of the oven, reduce temperature to 350 degrees. Place potatoes in a large bowl. Leaving the skins on, mash potatoes with a fork. Add the evaporated milk, sour cream, butter, garlic powder, salt, pepper, and one cup of the cheddar cheese. Mix together with a hand mixer. Do not overmix. The consistency should not be creamy like mashed potatoes, but thicker. Spread potato mixture in a 9 x 13 baking dish sprayed with non-stick spray. Bake for 30 minutes at 350 degrees. Top with remaining cup of cheese, chopped green onions, and bacon bits. Return to oven and bake for 5 addition minutes.

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