Lindas Baked Potato Casserole Recipes

BAKED POTATO CASSEROLE

Steps:

• 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.

LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
• Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

TWICE BAKED POTATO CASSEROLE WITH BACON

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch casserole dish.
• Poke a few holes into each potato using a toothpick.
• Bake potatoes in the preheated oven until fully cooked, about 1 hour. Cool for about 15 minutes.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and crumble.
• Cut a thin slice from one side of each potato; carefully scoop out the flesh and transfer to a bowl. Discard skins. Mix 3/4 cup Cheddar cheese, sour cream, milk, butter, chives, salt, black pepper, and garlic powder with potatoes. Spread potato mixture into the prepared casserole dish; top with 3/4 cup Cheddar cheese and crumbled bacon.
• Bake in the preheated oven until just bubbling, 10 to 15 minutes. Cool for at least 5 minutes before serving.

LINDA'S BAKED POTATO CASSEROLE

Steps:

• Boil potatoes in saucepan in water to cover until tender. Drain water; add all ingredients. Mix together with mixer. Pour into greased casserole. Sprinkle grated Cheddar cheese on top and cover. Bake 350° for 30 minutes, covered.

BAKED POTATO CASSEROLE

Steps:

• Scrub potatoes and cut in cubes. Slice green onion and place together with potatoes. Put icecube on the side and add a couple of dabes of margarine. Cover and bake on 375F for about an hour or until potatoes are tender.
• Cut up bacon and fry.
• Place bacon, a thin layer of sour cream and cheese on top of the potatoes. Return to oven for 5-10 minutes.

LINDA'S POTATO CASSEROLE

Steps:

• Preheat oven to 350.
• Place a layer of potatoes in the bottom of a greased 1 1/2 quart casserole.
• Beat the cottage cheese and melted butter together, and spread a layer over the potatoes.
• Combine flour, salt, chives, pepper, and thyme, and sprinkle some over the cottage cheese.
• Repeat layers, ending with potatoes.
• Pour milk over all.
• Combine crumbs and Parmesan, and sprinkle over casserole.
• Dot with butter, and bake for 30 minutes.