Sunday, May 18, 2014

Baked Potato Casserole

  • 8 med potatos (about 2 1\2 to 3 lb. total), peeled and cut into 1-inch chunks (I left peels on)
  • 1 cup Evaporated Milk 
  • 1\2 cup light sour cream
  • 1 teaspoon salt
  • 1\2 teaspoon ground black pepper
  • 2 cups (8-oz. pkg.) shredded cheddar cheese, divided
  • 6 slices  bacon, cooked and crumbled, divided
  • Sliced green onions

  1. PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.
  2. PREHEAT oven to 350F. Grease 2 1- to 3-quart casserole dish.
  3. RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

  1. BAKE for 20 to 25 minutes or until heated through. Top with remaining 1 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.
* I left the skins on my potato's and also added a little extra milk and sour cream to smooth out the texture of the potato's.

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