Loadedpotatocasserole Recipes

LOADED RED POTATO CASSEROLE

Steps:

• Preheat oven to 350°. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain; return to pot., Mash potatoes, gradually adding milk, butter, pepper and salt. Spread into a greased 3-quart baking dish; sprinkle with 1 cup cheese and bacon. Dollop with sour cream; sprinkle with chives and remaining cheese., Bake, uncovered, until heated through and cheese is melted, 20-25 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.

LOADED POTATO CASSEROLE RECIPE

Steps:

• Wash potatoes well under cold running water.
• Cut potatoes into cubes, leaving the skin on.
• Place potatoes in large stock pot, cover potatoes with water.
• Place pot over Medium-High heat on stove top. Bring potatoes to a boil.
• Reduce heat to Medium. Cook potatoes about 15 minutes until fork tender.
• Drain the potatoes in a colander.
• Grate the block of cheese. Set aside for now.
• Place potatoes back in pot. Mash with a potato masher or fork, leaving some lumps.
• Add the milk.
• Add the butter.
• Add the black pepper.
• Add the salt.
• Add the garlic powder, if desired. It's optional.
• Mix well. Taste the mixture to see if you need to add more of the seasonings.
• Mixture will be a bit thick.
• Spread the mixture into a 3qt casserole dish.
• Place a good layer of grated cheese on top of the potatoes.
• Add the crumbled bacon.
• Add dollops of sour cream around the top of the bacon.
• Add the remainder of the grated cheese.
• Bake at 325F degrees for about 25-30 minutes until heated through and cheese is melted.
• Remove from oven when done. Place on folded towel or wire rack to cool for about 10 minutes.
• Serve warm.
• Enjoy!

LOADED TWICE-BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 375°. Scrub potatoes; pierce several times with a fork. Brush with oil; sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Place in a foil-lined 15x10x1-in. baking pan; bake 1 to 1-1/4 hours or until tender. Cool slightly., In a small saucepan, melt butter over medium heat. Whisk in whipping cream and 1/4 cup sour cream. Add 1-1/2 cups cheese; stir until melted. Remove from heat; cover to keep warm., When potatoes are cool enough to handle, cut each potato lengthwise in half. Scoop out pulp and place in a large bowl. Cut 2 potato skin shells into 1-in. pieces; save remaining skins for another use., Mash pulp with the remaining salt and pepper. Stir in cheese mixture, half the bacon and 2 tablespoons green onion. Transfer to a greased 1-1/2-qt. baking dish. Top with the cut-up potato skins. Sprinkle with remaining cheese and bacon., Bake until heated through and lightly browned, 30-35 minutes. Sprinkle with remaining green onion. If desired, serve with additional sour cream.

LOADED ROASTED POTATO CASSEROLE

Steps:

• Heat oven to 400°F. Cook frozen vegetables as directed on bag. Spoon evenly into ungreased 1 1/2-quart casserole.
• Top with cheese and bacon.
• Bake 6 to 8 minutes or until topping is light golden brown. Serve with sour cream and green onions.

LOADED POTATO CASSEROLE

Steps:

• Gather the ingredients. Preheat oven to 350 F.
• Butter a 2-quart baking dish.
• Put the potatoes in a large saucepan and cover with water. Add about 1 teaspoon of salt per quart of water. Bring the potatoes to a boil over high heat. Reduce the heat to medium-low to maintain a gentle boil, cover the pan, and cook the potatoes until they are tender, about 20 to 25 minutes. Drain the potatoes well and put through a ricer or mash.
• Stir in the sour cream, Boursin cheese, and milk, mashing and stirring until well blended. Stir in the green onions, parsley, pepper, salt, and crumbled bacon. Stir in about two-thirds of the cheddar cheese. Taste and adjust seasonings. Add more milk if the texture is too thick.
• Spoon the mashed potato mixture into the prepared baking dish and sprinkle with the remaining cheese.
• Bake the potato casserole for 20 to 25 minutes, until hot and the cheese has melted.

LOADED BAKED POTATO CASSEROLE

Steps:

• Prepare potatoes according to package directions.
• Stir in spreadable cheese and next 4 ingredients; stir until blended. Spread mixture on bottom of a lightly greased 11x7 inch baking dish; top with cheddar cheese.
• Bake at 350°F for 25 to 30 minutes or until thoroughly heated. Garnish if desired.

LOADED POTATO SKIN CASSEROLE

Steps:

• Pierce potatoes in several places with fork. Microwave on HIGH 16 to 18 min. or until potatoes are tender, turning and rotating potatoes every 6 min. Cool slightly.
• Heat oven to 375ºF. Cut potatoes lengthwise in half; scoop out flesh into large bowl, leaving 1/4-inch-thick shell in each potato half.
• Mix sour cream, dry seasonings and 1/2 cup dressing until blended. Add to potato flesh; mix well.
• Spoon into 13x9-inch baking dish sprayed with cooking spray.
• Crumble 6 bacon slices. Add to potato mixture along with the VELVEETA and 1/2 the onions; mix lightly.
• Cut 9 potato shells crosswise in half; place, peel sides up, over potato mixture in baking dish. Discard remaining shells. Brush potato peels with remaining dressing.
• Bake 20 min. Sprinkle potato shells with cheddar; bake 5 min. or until melted. Crumble remaining bacon slices; sprinkle over casserole along with the remaining onions.

LOADED POTATO CASSEROLE

Steps:

• Heat oven to 350°F.
• Mix soup and sour cream in large bowl. Add potatoes, cheese, half the bacon and 1/2 cup onions; mix well.
• Spoon mixture into 13x9-inch baking dish. Combine crushed crackers and butter; sprinkle evenly over potato mixture.
• Bake 50 min. or until heated through. Sprinkle with remaining bacon and onions.

JUST LIKE LOADED BAKED POTATOES CASSEROLE

Steps:

• Pre-heat oven to 350.
• Chop cooked cauliflower into very small pieces.
• Mix sour cream, 1/2 of the green onions, 1/2 of the cheese, 1/2 of the bacon, and salt and pepper to taste in medium bowl.
• Stir in the cauliflower.
• Place in medium baking dish and sprinkle remaining cheese and bacon on top.
• Bake for 20 minutes.
• Sprinkle the remaining green onions on top just before serving.