Loaded Baked Potato Casserole

by admin on September 11, 2010

This recipe is one of those tried and true, gold medal treasures of the recipe file. I first served this at a church dinner for our new members and had people scraping the pan trying to get seconds and thirds.


Ingredients 1X 6X
Frozen mashed potatoes, 22-oz. package* 1 6
Garlic and herb spreadable cheese, 6.5-oz. container** 1 6
Milk 1/2 cup 3 cups
Bacon slices, cooked, crumbled 4 slices 16 slices**
Salt 1 tsp. 6 tsp.
Pepper 1/2 tsp. 3 tsp.
Cheddar cheese, shredded 1 cup (4 oz) 6 cups (24 oz)
Chives, fresh, chopped
Pan required 11X7 2″ steam pan
Serves 6 36-40

1. Prepare potatoes according to package directions. I used *Ore-Ida Steam Mash Russet Potatoes and microwaved them as directed.

2. Stir in **spreadable cheese (I used Alouette spreadable cheese) and next four ingredients; stir until blended. Spread mixture on bottom of lightly greased 11X7-inch baking dish; top with Cheddar cheese. (For steam pans, I spray with Pam and I mixed all the cheese in with the other ingredients.)

3. Bake at 350 degrees for 25 to 30 minutes or until thoroughly heated. (For steam pans allow an hour baking time and put an insulated cookie sheet under the pan. Check at 45 minutes using internal instant read thermometer. Should be at 160 degrees for serving. Switch to convention-bake if you need to speed up the cooking.) Garnish with chives, if desired.

*** For the larger recipe, I used pre-cooked, pre-crumbled real bacon from BJ’s and used half the bag.

Save

Print Friendly, PDF & Email

{ 0 comments… add one now }

Previous post:

Next post: