Baked Potato Casserole Recipe
Baked Potato Casserole was created by Karen Berlekamp of Maineville, Ohio, with input from friends and neighbors. "I wanter a great all-around side dish for special meals," Karen notes.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 20
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
contains eggs
- 1 teaspoon salt
- 1 cup mayonnaise
- 1/2 teaspoon pepper
- 1 large onion finely chopped
- 1 cup (8 ounces) sour cream
- 1 pound sliced bacon cooked and crumbled
- 1 tablespoon minced chives
- 5 pounds red potatoes cooked and cubed
- 1 pound cheddar cheese cubed
- 4 cups 16 ounces shredded cheddar cheese
- Carbohydrate 19.5392499338391 g
- Cholesterol 43.4357400085505 mg
- Fat 21.8437245793383 g
- Fiber 1.964839662003 g
- Protein 10.5193035229069 g
- Saturated Fat 8.82379771011724 g
- Serving Size 1 1 -24 serving (171g)
- Sodium 432.239111056729 mg
- Sugar 17.5744102718361 g
- Trans Fat 4.91698244056904 g
- Calories 315 calories
Directions In a very large bowl, combine potatoes and bacon. In another large bowl, combine the remaining ingredients; add to potato mixture and gently toss to coat. Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325degrees for 50-60 minutes or until bubbly and lightly browned. Yield: 20-24 servings. Originally published as Baked Potato Casserole in Taste of Home February/March 2001, p54
