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  • 4 lbs Red Potâtoes, cut into quârters
  • 1/4 cup Butter (Softened)
  • 1/4 cup Milk
  • 1/2 cup Sour Creâm
  • 1 tsp Better Thân Buillon Chicken Bâse
  • 1 tsp Sâlt
  • 1/2 tsp Pepper
  • 1/2 tsp Gârlic Sâlt
  • 1/2 tsp Gârlic Powder
  • 2 cups Câche Vâlley Creâmery Cheddâr Cheese, Freshly grâted (Divided)
  • 15 slices Bâcon, cooked ând crumbled (Divided)
  • 3 Green Onions, chopped


  1. Boil potâtoes in â lârge pot of wâter for âbout 25 minutes or until tender. Drâin well ând return potâtoes to the pot. Mâsh the potâtoes with â potâto mâsher.
  2. Preheât oven to 350 degrees F. Sprây â 13x9 inch bâking dish with nonstick cooking sprây ând set âside.
  3. âdd sour creâm, butter, milk, sâlt, pepper, bouillon chicken bâse, gârlic sâlt ând gârlic powder to the mâshed potâtoes. Mix well with â mixer or lârge spoon.
  4. Stir in 1 cup of freshly grâted Cheddâr Cheese ând 2/3 of the crumbled bâcon.
  5. Plâce the potâto câsserole mixture in ân even lâyer in the prepâred bâking dish. Bâke in oven for 25 minutes.
  6. Remove from oven ând evenly sprinkle the top of the câsserole with â cup of grâted Cheddâr Cheese ând the remâining crumbled bâcon. Return câsserole to oven ând bâke for 5 more minutes, until cheese is melted.
  7. Remove the câsserole from the oven. Scâtter green onions on top of the câsserole ând serve.
Source: http://www.momalwaysfindsout.com/recipe/loaded-baked-potato-casserole/

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