Baked Potato Casserole
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
- 1/4 cup green onions sliced
- 1/4 teaspoons salt
- 2 cups shredded sharp cheddar cheese
- 2 cloves garlic pressed or minced
- 1/2 cups mayonnaise
- 1/4 teaspoons ground black pepper
- 3 pounds red potatoes
- 1.5 pounds bacon
- 2 cups cheese sauce i made it from scratch, gluten free
- 1 cups sour cream
- 1 medium onions finely chopped
- Carbohydrate 20.470685317851 g
- Cholesterol 69.0566822733817 mg
- Fat 37.4703305732967 g
- Fiber 1.98077109767213 g
- Protein 14.344102865433 g
- Saturated Fat 14.4123688806723 g
- Serving Size 1 1 Serving (216g)
- Sodium 691.482172820225 mg
- Sugar 18.4899142201789 g
- Trans Fat 6.09774665119283 g
- Calories 476 calories
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, cool, and cut into cubes. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Preheat oven to 325 degrees F (160 degrees C). Lightly grease an 8-quart baking dish. Combine potatoes and bacon in a large bowl. Mix Cheddar cheese, cheese sauce, sour cream, mayonnaise, onions, chives, salt, and pepper in a bowl. Stir cheese mixture into potatoes; transfer to baking dish and cover with aluminum foil. Bake in preheated for 50 minutes; remove foil and continue baking until cheese is bubbly and lightly browned, about 10 minutes.
