Monday, February 29, 2016

Baked potato casserole

Hi and Good Day to all my foodies!

Here is a great side dish that you can possibly use for Easter this coming year.  Great with ham but can also be enjoyed with your favorite entree.  This side dish can be made earlier in the day for convenience or even the night before.  If you do decide to make it the night before refrigerate it overnight and take it out about 1 hour before baking it.  Taking the chill out of it a bit will allow it to bake through quicker.

If you love potatoes this would be a great addition to most meals.  It is certainly a favorite of mine.

You can make it earlier in the day and just pop it in the oven or microwave to reheat. Great for family gatherings. Enjoy!

Baked Potato Casserole

8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
1 cup 2% milk
½ cup light sour cream
1 teaspoon salt
½ teaspoon ground black pepper
2 cups shredded cheddar cheese (divided)
6 slices bacon (cooked until crispy and crumbled)
sliced green onions Eliminate bacon if you want a meatless dish.

Place the potato chunks in a large pot. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish. Return potatoes to the pot. Add milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.

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