Post by Loupy on Jul 25, 2013 18:43:49 GMT -7
Loaded Baked Potato Casserole
From: Becky @ www.soveryblessed.com/
It has chunks of potato, crispy bacon, ranch seasoning, creamy sour cream (are you allowed to use the word creamy to describe a food that already has “cream” in the title?), and, most importantly, melty cheese.
And my favorite part? You can make this casserole ahead of time. I haven’t tried freezing it yet, but when we’re serving this at a party, I always make this the day before so that I can focus on cleaning and setting up the day we’re having people over. Just assemble the casserole, cover it, and stick it in the fridge until you need it. Then, the day you serve it, the only thing you have to worry about is taking it in and out of the oven.
Easy peasy, lemon squeezy.
Ingredients
4 lbs red potatoes
4 Tbs butter
1/4 cup milk
3/4 cup sour cream plus more if desired for garnish
1 pkg dry ranch seasoning
1/2 tsp salt
1/2 tsp pepper
1/4 cup fresh parsley, chopped (or 1 Tbs dried parsley)
10 slices bacon, cooked and chopped plus more if desired for garnish
2 cups shredded cheddar cheese, divided
2 stalks green onion, diced plus more if desired for garnish
Instructions
Boil a large pot of water.
Add potatoes and boil until fork tender, about 15 minutes, depending on the size of the potatoes.
Drain.
Put potatoes back in the large pot and mash with butter, milk, sour cream, ranch seasoning, salt, pepper, parsley, bacon, 1 cup of cheese, and green onions.
Preheat the oven to 350 degrees.
Spread potato mixture into a greased 13x9 baking dish and sprinkle with the rest of the cheese.
Bake for 30-45 minutes, until cheese is melted and bubbly.
Top with bacon, green onions, and sour cream as desired.
Notes:
Make ahead directions: Assemble casserole, but stop before baking. Cover and refrigerate until using, then bake as directed.
©2013 So Very Blessed. All Rights Reserved.
From: Becky @ www.soveryblessed.com/
It has chunks of potato, crispy bacon, ranch seasoning, creamy sour cream (are you allowed to use the word creamy to describe a food that already has “cream” in the title?), and, most importantly, melty cheese.
And my favorite part? You can make this casserole ahead of time. I haven’t tried freezing it yet, but when we’re serving this at a party, I always make this the day before so that I can focus on cleaning and setting up the day we’re having people over. Just assemble the casserole, cover it, and stick it in the fridge until you need it. Then, the day you serve it, the only thing you have to worry about is taking it in and out of the oven.
Easy peasy, lemon squeezy.
Ingredients
4 lbs red potatoes
4 Tbs butter
1/4 cup milk
3/4 cup sour cream plus more if desired for garnish
1 pkg dry ranch seasoning
1/2 tsp salt
1/2 tsp pepper
1/4 cup fresh parsley, chopped (or 1 Tbs dried parsley)
10 slices bacon, cooked and chopped plus more if desired for garnish
2 cups shredded cheddar cheese, divided
2 stalks green onion, diced plus more if desired for garnish
Instructions
Boil a large pot of water.
Add potatoes and boil until fork tender, about 15 minutes, depending on the size of the potatoes.
Drain.
Put potatoes back in the large pot and mash with butter, milk, sour cream, ranch seasoning, salt, pepper, parsley, bacon, 1 cup of cheese, and green onions.
Preheat the oven to 350 degrees.
Spread potato mixture into a greased 13x9 baking dish and sprinkle with the rest of the cheese.
Bake for 30-45 minutes, until cheese is melted and bubbly.
Top with bacon, green onions, and sour cream as desired.
Notes:
Make ahead directions: Assemble casserole, but stop before baking. Cover and refrigerate until using, then bake as directed.
©2013 So Very Blessed. All Rights Reserved.
