Baked Potato Casserole
Taste of baked potato with all trimmings hot from the oven.
- Preparing Time: 15 minutes
- Total Time: 1 hour
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
contains dairy
- 1 teaspoon salt
- 1/2 cup light sour cream
- 8 medium potatoes (21/2 to 3 lbs) yukon gold good, chunks
- 1 cup evaporated milk lowfat 2%
- 1/2 teaspoon black pepper i like white pepper
- 2 cups shredded cheddar cheese divided (i did about 2 1/2 c)
- 6 slices bacon cooked, crumpled, divided
- sliced green onions optional...good on it!
- Carbohydrate 45.4353164725216 g
- Cholesterol 86.3800000195868 mg
- Fat 36.7891766883873 g
- Fiber 4.76819360939356 g
- Protein 22.7100316150322 g
- Saturated Fat 17.4249667823208 g
- Serving Size 1 1 Serving (367g)
- Sodium 692.953028910891 mg
- Sugar 40.667122863128 g
- Trans Fat 3.05045543299416 g
- Calories 600 calories
Peel and cut potatoes into 1 inch cubes. Bring to boil and cook over medium-high heat for 15 to 20 mins. or till tender. Drain. Preheat oven to 350 degrees. Grease/spray 10x12 glass dish or 2 1/2 - 3 qt casserole dish. Return potatoes to pan; Add evaporated milk, sour cream, salt and pepper. Beat with hand mixer until smooth. Stir in about 1 1/2 cups cheese and half of bacon. Spoon into prepared oven dish. Bake for 20 to 25 mins. or until heated through. Top with remaining cheese (I fully cover it), bacon, and green onions. Bake for an additional 3 to 5 mins. or until cheese melts.
