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Loaded Baked Potato Casserole Recipe

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This recipe for Loaded Baked Potato Casserole, by , is from Harris Western Center Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Bethel Assembly of God-Devine, TX
Added: Thursday, October 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 medium potatoes - peeled and cubed
3/4 c. mayo
3/4 c. sour cream
1 lb. Velveeta cheese - cubed
2 tsp. salt
1 tsp. pepper
1/2 onion - chopped.
2 c. cheddar cheese- shredded
1 c. green onion - sliced
1 lb.-1 1/2 lb. fried bacon - chopped

Directions:
Directions:
Boil potatoes barely covered in water until semi-soft. Drain potatoes.
In a large bowl mix mayo, sour cream, Velveeta cheese, salt, pepper, and onion. Add potatoes to mixture and fold gently.
Place potato mixture in a buttered baking dish. Sprinkle cheddar cheese, green onions, bacon on top.
Cover with foil and bake at 350 for 1 hour.

Personal Notes:
Personal Notes:
You can substitute miracle whip for the mayo and shredded American cheese for the cheddar cheese in this recipe. Also to save time you can sub a package of bacon pieces from the salad isle for the fried chopped bacon. You may also want to uncover this casserole during the last fifteen minutes of cooking.

 

 

 

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