Loaded Baked Potato Casserole
I wanted to try something different than our usual potato optionsand ended up with this casserole. This summer my cousin Denise made us a cold loaded baked potato salad that I really enjoyed, and this is basically her potato salad served warm. This could also be done as twice baked potatoes…just save the potato skins to refill them. This would also be a great way to use up leftover baked potatoes.
Ingredients: (All of these ingredients will depend on how many potatoes you use so just mix up to your liking)
- Russet/Idaho potatoes
- 1 cup light sour cream
- Butter (I omitted but bet it would make this even better)
- Bacon – cooked and crumbled
- Cheddar cheese, shredded – about 1 1/2 cups
- Green onions, chopped
- Salt and pepper
- Bake potatoes in a 400 degree oven for an hour or until done.
- Cut hot potatoes in half and allow to cool a few minutes. Scoop into a large mixing bowl.
- Mix in sour cream, cheddar cheese (reserving some for top), bacon, onions, salt and pepper. Use a potato masher if you want or just stir it all together if you like it lumpy. Taste and add any more of each ingredient you feel is needed. I just made sure the potatoes had a decent amount of sour cream so they weren’t dry.
- Scoop mixture into a casserole dish, or back into potato skins. Top with remaining cheddar cheese.
- Bake at 350 until cheese is melted on top and heated through – about 20 minutes for casserole.
**For Denise’s potato salad I think she said she mixed sour cream and mayo together, but it is basically the same and then chilled instead of baked. Give it a try!