Turn your favorite loaded baked potato into a family size casserole. It’s quick and easy, and yes, it has bacon.
8 small russet potatoes
1/2 cup whole milk
1/4 cup butter
1/2 teaspoon black pepper
1/2 teaspoon salt
1/2 teaspoon garlic powder, optional
1 block Cheddar Cheese, (8oz) grated
1/2 cup bacon, cooked and crumbled
1 cup sour cream
Fresh chives for garnish
Wash potatoes well under cold running water.
Cut potatoes into cubes, leaving the skin on.
Place potatoes in large stock pot, cover potatoes with water.
Place pot over Medium-High heat on stove top. Bring potatoes to a boil.
Reduce heat to Medium. Cook potatoes about 15 minutes until fork tender.
Drain the potatoes in a colander.
Grate the block of cheese. Set aside for now.
Place potatoes back in pot. Mash with a potato masher or fork, leaving some lumps.
Add the milk.
Add the butter.
Add the black pepper.
Add the salt.
Add the garlic powder, if desired. It’s optional.
Mix well. Taste the mixture to see if you need to add more of the seasonings.
Mixture will be a bit thick.
Spread the mixture into a 3qt casserole dish.
Place a good layer of grated cheese on top of the potatoes.
Add the crumbled bacon.
Add dollops of sour cream around the top of the bacon.
Add the remainder of the grated cheese.
Bake at 325F degrees for about 25-30 minutes until heated through and cheese is melted.
Remove from oven when done. Place on folded towel or wire rack to cool for about 10 minutes.
Keywords: loaded potato, casserole, grated cheese, bacon, sour cream, easy, southern, side dishes