Loaded Baked Potato Casserole |
| Name: |
Judith Hall |
| Base: |
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| Recipe: |
Ingredients: Non stick cooking spray, 6 slices of bacon cut 1/2 inch thick, 4-5 russet potatoes cleaned and cut into 1/2 inch chunks, salt and pepper, 6 ounces of cream cheese at room temp., @ cups shredded cheddar, 1/2 cup of sour cream, 2 scallions thinly sliced. Preheat oven 425 degrees and spray a 3 quart casserole dish with cooking spray. Set aside. Cook the bacon in a nonstick skillet over medium heat 6-7 minutes until brown and crispy. Drain on paper towel. Reserve bacon drippings. Put potatoes in casserole dish, toss with the bacon drippings, add salt and pepper. Roast until potatoes are soft and begin to brown. About 45 minutes. Meanwhile, mix together cream cheese, 1 cup of cheddar into a bowl until well combined. Dollop over the potatoes, sprinkle the remaining cheese over potatoes and bake until the cheese is melted and the potatoes are completely cooked. 13-15 minutes. Dollop the sour cream evenly over the casserole. Sprinkle with scallions and bacon pieces. Enjoy! |
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