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Loaded Baked Potato Casserole Recipe

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This recipe for Loaded Baked Potato Casserole is from Feast & Family, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
Nonstick cooking spray

6 slices bacon, cut 1/2-inch thick

2 1/4 pounds russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks

Kosher salt and freshly ground black pepper

6 ounces cream cheese, at room temperature

2 cups shredded Cheddar

2/3 cup sour cream

2 scallions, white and light green parts only, thinly sliced

Directions:
Directions:
Preheat the oven to 425
Spray a 3-quart casserole dish with nonstick spray. Set aside.

Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
Put the potatoes into the prepared casserole dish.
Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.

Mix together the cream cheese and 1 cup Cheddar in a bowl until well combined.

Dollop cheese mixture over the potatoes, then sprinkle with the remaining cup Cheddar cheese.

Bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.

Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
this is great with a ham steak or, if you want that all-in-one casserole experience, cut the ham in 1/2" chunks and mix it into the potatoes BEFORE you top with the cheese mixture - you're gonna love it! Serve with roasted green beans! (recipe in this book)

 

 

 

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