Loaded Potato Casserole (11.15.12)

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by Jennifer Burns, Gossner Foods

  • 3 1/2 – 4 lbs russet potatoes, peeled and cut into quarters
  • 1/2 cup cream cheese
  • 1/2 cup sour cream
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 1/2 cups shredded cheddar cheese, divided
  • 8 slices bacon, cooked, chopped, divided
  • 1/2 bunch green onions, sliced
  • Salt and Pepper, to taste

Preheat oven to 375° degrees F.

Place potatoes in saucepan, and cover with salted water. Bring to a boil over med-high heat. Cook until tender, then drain well.

Transfer potatoes back to the saucepan. Mash with a potato masher until almost smooth. Add cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3-quart casserole dish.

Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.