EASY LOADED BAKED POTATO CASSEROLE
Great and easy potato casserole packed with bacon, Cheddar, and green onions.
Provided by Gemini26
Categories Side Dish Potato Side Dish Recipes
Time 1h10m
Yield 10
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
- Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
- Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
- Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g
LOADED POTATO CASSEROLE
Meet the Big Cheese of casseroles, our Loaded Potato Casserole. Our Loaded Potato Casserole is filled with cheddar, bacon, condensed soup and sour cream.
Provided by My Food and Family
Categories Home
Time 1h
Yield 12 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Mix soup and sour cream in large bowl. Add potatoes, cheese, half the bacon and 1/2 cup onions; mix well.
- Spoon mixture into 13x9-inch baking dish. Combine crushed crackers and butter; sprinkle evenly over potato mixture.
- Bake 50 min. or until heated through. Sprinkle with remaining bacon and onions.
Nutrition Facts : Calories 310, Fat 20 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 55 mg, Sodium 550 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g
BAKED POTATO CASSEROLE
This baked potato casserole makes a perfect side dish to bring to large family potlucks, picnics, and celebrations.
Provided by rocc27
Categories Side Dish Potato Side Dish Recipes
Time 1h45m
Yield 45
Number Of Ingredients 10
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble.
- Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish.
- Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil.
- Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.
Nutrition Facts : Calories 354.3 calories, Carbohydrate 22.1 g, Cholesterol 54.1 mg, Fat 24.3 g, Fiber 1.8 g, Protein 12.3 g, SaturatedFat 10.7 g, Sodium 828.6 mg, Sugar 3 g
LOADED TWICE-BAKED POTATO CASSEROLE
My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.
Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.
LOADED MASHED POTATO CASSEROLE
I leave out the nutmeg and use the real bacos for recipes from Oscar Mayer. Prep time does not include time to prepare your mashed potatoes. For the prepared mashed potatoes, all I do is mash up the potatoes and add a tablespoon of butter then continue on with the recipe.
Provided by Lvs2Cook
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Beat first seven ingredients in a large bowl until smooth and creamy.
- Spoon mixture into lightly greased 13x9 pan.
- Sprinkle with bacon and cheese.
- Cover and bake at 350º for 30 minutes or until thoroughly heated.
Nutrition Facts : Calories 254.4, Fat 17.1, SaturatedFat 9.1, Cholesterol 47, Sodium 482.6, Carbohydrate 19.1, Fiber 1.5, Sugar 2.8, Protein 6.4
LOADED BAKED POTATO & CHICKEN CASSEROLE
Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.
Provided by bsmith1
Categories Chicken
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 500 degrees.
- In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
- Add potatoes to bowl and allow to marinate for 10 minutes.
- Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
- Coat baking dish with cooking spray.
- Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
- Fry bacon and set aside to drain.
- Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
- Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
- Crumble the bacon, grate the cheese, and chop the green onions.
- Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
- Add fresh green onions before serving.
LOADED RED POTATO CASSEROLE
This potato casserole has the same flavor of the potato skins you can order as a restaurant appetizer. It's an ideal dish for tailgating and potlucks. -Charlane Gathy, Lexington, Kentucky
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 minutes.
Nutrition Facts : Calories 187 calories, Fat 12g fat (7g saturated fat), Cholesterol 23mg cholesterol, Sodium 245mg sodium, Carbohydrate 15g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
LOADED POTATO SKIN CASSEROLE
Dig into this Loaded Potato Skin Casserole, a hearty dish that the whole family will love. With baked potato skins, sour cream, ranch dressing, bacon, VELVEETA® and more, you'll want to savor every bite of this Loaded Potato Skin Casserole!
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 1h5m
Yield 18 servings, 1/2 cup each
Number Of Ingredients 8
Steps:
- Pierce potatoes in several places with fork. Microwave on HIGH 16 to 18 min. or until potatoes are tender, turning and rotating potatoes every 6 min. Cool slightly.
- Heat oven to 375ºF. Cut potatoes lengthwise in half; scoop out flesh into large bowl, leaving 1/4-inch-thick shell in each potato half.
- Mix sour cream, dry seasonings and 1/2 cup dressing until blended. Add to potato flesh; mix well.
- Spoon into 13x9-inch baking dish sprayed with cooking spray.
- Crumble 6 bacon slices. Add to potato mixture along with the VELVEETA and 1/2 the onions; mix lightly.
- Cut 9 potato shells crosswise in half; place, peel sides up, over potato mixture in baking dish. Discard remaining shells. Brush potato peels with remaining dressing.
- Bake 20 min. Sprinkle potato shells with cheddar; bake 5 min. or until melted. Crumble remaining bacon slices; sprinkle over casserole along with the remaining onions.
Nutrition Facts : Calories 190, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 30 mg, Sodium 380 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
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