Best Loaded Baked Potato Casserole Recipes

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EASY LOADED BAKED POTATO CASSEROLE



Easy Loaded Baked Potato Casserole image

Great and easy potato casserole packed with bacon, Cheddar, and green onions.

Provided by Gemini26

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9

10 Yukon Gold potatoes, peeled and halved
6 slices bacon
1 ½ cups shredded Cheddar cheese, divided
1 cup evaporated milk
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 cup sliced green onions, divided
½ cup shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • 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 and return potatoes to pot.
  • Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
  • Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
  • Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g

LOADED BAKED POTATO CASSEROLE



Loaded Baked Potato Casserole image

This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

Nonstick cooking spray
6 slices bacon, cut 1/2-inch thick
2 1/4 pounds russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
2/3 cup sour cream
2 scallions, white and light green parts only, thinly sliced

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 BAKED POTATO & CHICKEN CASSEROLE



Loaded Baked Potato & Chicken Casserole image

Make and share this Loaded Baked Potato & Chicken Casserole recipe from Food.com.

Provided by bsmith1

Categories     Chicken

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 11

2 lbs chicken breasts, cubed
8 potatoes, cubed
1/3 cup olive oil
1 1/2 teaspoons salt
1 tablespoon fresh ground pepper
1 tablespoon paprika
2 tablespoons garlic powder
3 tablespoons hot sauce
2 cups cheddar cheese, shredded
1 cup bacon, crumbled
1 cup green onion, diced

Steps:

  • Preheat oven to 500 degrees.
  • In large bowl mix olive oil, salt, pepper, paprika, garlic powder and hot sauce.
  • Add potatoes to bowl and allow to marinate for 10 minutes.
  • Using a strainer and another bowl, drain the potatoes. Collect all remaining sauce in one bowl and set aside.
  • Coat baking dish with cooking spray.
  • Spread potatoes evenly in baking dish and bake for 45 minutes, stirring every 15 minutes.
  • Fry bacon and set aside to drain.
  • Using the bacon grease, brown the chicken cubes and add them to the remaining sauce. Coat the chicken cubes evenly in the sauce.
  • Once potatoes are done, spread the chicken on top. Bake for 12 minutes.
  • Crumble the bacon, grate the cheese, and chop the green onions.
  • Layer the cheese, bacon, and half of the green onions and bake for 3 - 5 minutes more, until the cheese is melted.
  • Add fresh green onions before serving.

LOADED TWICE-BAKED POTATO CASSEROLE



Loaded Twice-Baked Potato Casserole image

My husband is a meat and potatoes guy, so I try new combinations for variety. In this dish, twice-baked potatoes and potato skins make a scrumptious casserole. -Cyndy Gerken, Naples, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 2h

Yield 8 servings.

Number Of Ingredients 11

4 large baking potatoes (about 3-1/4 pounds)
1 tablespoon olive oil
3/4 teaspoon salt, divided
3/4 teaspoon pepper, divided
1/4 cup butter, cubed
2/3 cup heavy whipping cream
1/4 cup sour cream
2 cups shredded cheddar cheese, divided
6 bacon strips, cooked and crumbled, divided
2 green onions, sliced, divided
Additional sour cream, optional

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.

Nutrition Facts : Calories 367 calories, Fat 27g fat (16g saturated fat), Cholesterol 84mg cholesterol, Sodium 458mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

FULLY LOADED TWICE BAKED POTATO CASSEROLE RECIPE - (4.4/5)



Fully Loaded Twice Baked Potato Casserole Recipe - (4.4/5) image

Provided by Foodiewife

Number Of Ingredients 9

8 medium potatoes, scrubbed and dried (russet potatoes recommended)
2 tablespoons olive oil
1 to 2 tablespoons Montreal Steak Seasoning* (or coarse salt and pepper)
8 slices bacon, cooked and crumbled
2 cups sharp cheddar cheese, shredded (I used 3 cups, total, reserving 1 cup)
1 cup mayonnaise
1 cup sour cream
5 to 6 green onions, sliced
Salt and pepper to taste

Steps:

  • Bake the potatoes: Preheat the oven to 400°F. Scrub the potatoes and pat dry. Drizzle olive oil over each potato and then season with Montreal Steak Seasoning (or salt & pepper). *Montreal Steak Seasoning is very easy to find at most any grocery store. We use it for just about everything and anything and it's ideal to season potato skins. Place the potatoes on either a cast-iron skillet (my preference) or on a baking sheet. Do NOT wrap the potatoes in foil, or you won't get the crispy potatoes skins that we love so much. Poke each potato, a few times, with the tines of a fork. Bake for about 45 minutes to an hour (until knife slides easily in and out). Set the baked potatoes aside to cool enough to handle. Make the casserole: Cut each potato in half, then quarters, then into bite-sized chunks. Don't worry about perfectionism. (Leave the skins on, as they are delicious!) Whisk the sour cream and mayonnaise in a bowl, then add to the cut-up potatoes. Be sure to reserve some of the cheese, and 1/4 cup of the green onion and about 1/2 cup of the bacon. Add the remaining ingredients and gently fold to combine. Spray a casserole dish with non-stick spray and evenly distribute the baked potato mixture. Sprinkle the reserved bacon and cheddar cheese and cover with foil. Bake at 350°F for about 30 minutes, until the cheese is melted. Remove the foil and bake for 10 additional minutes until the cheese is completely melted and the casserole is nice and bubbly. Watch your guests go back for seconds!

LOADED BAKED POTATO CASSEROLE



Loaded Baked Potato Casserole image

When I bake this for my family, any leftovers are always gone by morning. In the night, people sneak downstairs for a little snack! Stir in broccoli, asparagus or peas if you've got 'em. -Colleen Trenholm, Dartmouth, Nova Scotia

Provided by Taste of Home

Categories     Side Dishes

Time 1h30m

Yield 12 servings.

Number Of Ingredients 13

2 pounds potatoes, peeled and thinly sliced (about 6 cups)
1 large onion, halved and thinly sliced
1/4 cup water
1/4 cup butter, cubed
1/3 cup all-purpose flour
1 teaspoon salt
1 teaspoon ground mustard
1/2 teaspoon pepper
2 cups 2% milk
4 cups shredded cheddar cheese, divided
4 cups fresh small broccoli florets
3 cups cubed fully cooked ham
2 tablespoons minced fresh chives

Steps:

  • Preheat oven to 350°. Place potatoes, onion and water in a microwave-safe bowl. Microwave, covered, on high until potatoes are almost tender, 8-10 minutes; drain., Meanwhile, in a small saucepan, melt butter over medium heat. Stir in flour and seasonings until smooth; cook and stir until lightly browned, 2-3 minutes. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in 3 cups cheese until melted. Remove from heat., To assemble, layer potato mixture, broccoli and ham in a greased 13x9-in. baking dish. Pour sauce over top; sprinkle with remaining cheese., Bake, covered, 45 minutes. Uncover; bake until potatoes are tender, 25-30 minutes. Sprinkle with chives; let stand 10 minutes.

Nutrition Facts : Calories 343 calories, Fat 19g fat (11g saturated fat), Cholesterol 73mg cholesterol, Sodium 922mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 21g protein.

LOADED BAKED POTATO-SKINS CASSEROLE



Loaded Baked Potato-Skins Casserole image

Ready, Set, Cook! Special Edition Contest Entry: I did this first to see how the kids would like it. This is, to me, a Potato Skin/Baked Potato recipe combined. There are so many ways to do this but I decided to make this one basic & simple to start with. You can always add different items, such as broccoli or chili or stuff like that. I made it into a casserole so it can feed more people. Great for large family gatherings or events.

Provided by maksh4

Categories     One Dish Meal

Time 1h5m

Yield 1 10x14 dish, 8-10 serving(s)

Number Of Ingredients 13

1.5 (20 ounce) bags Simply Potatoes® Shredded Hash Browns
1 (20 ounce) bag Simply Potatoes Diced Potatoes with Onion
10 slices bacon
1 tablespoon cilantro
1/2 large red bell pepper
7 green onion stems (use white only)
1.5 (8 ounce) packages cheddar cheese
16 ounces sour cream
1 1/2 tablespoons chives
salt (to taste) or pepper (to taste)
garlic powder (to taste)
paprika (to taste)
butter-flavored cooking spray

Steps:

  • Butter bottom & sides of casserole dish.
  • Press Simply Potatoes Shredded Hash Browns along the bottom of the casserole dish, lightly salt & pepper potatoes.
  • Sprinkle Cheddar Cheese and Bacon all over the shredded hash browns (do not mix). Use spray butter & lightly spray entire ingredients. Bake in oven at 350* for 15 minutes, then broil for the last 3-5 minutes or until golden brown.
  • Remove from oven, let cool to the touch. While still warm, spread sour cream over entire ingredients, covering completely. Sprinkle with Cilantro and Garlic Powder, Paprika, Salt & Pepper to taste. Next add roughly chopped Red Bell Peppers and Green Onions. Once covered with those ingredients, use Simply Potatoes Diced Potatoes with Onion and layer covering entire ingredients. Lightly spray-butter potatoes. Then sprinkle lightly over diced potatoes with the remaining bacon, cheddar cheese & chives.
  • Bake approximately 40-45 minutes and cheese turns a golden brown.
  • Side Note: After plated, serve with a light dollop of Sour Cream to top it off and if wanted -- a sprinkle or two of any of the following: Chives, Green Onions, Paprika, Parsley or whatever makes it look pretty to you. :).
  • *Prep time includes the pre-baking of bottom layer to crust it. Cook time is to fully cook the potatoes through.

CREAMY LOADED BAKED POTATO CASSEROLE



Creamy Loaded Baked Potato Casserole image

A cross between scalloped potatoes and a loaded baked potato. This is one of my family favorites! Goes with just about anything - I suggest serving as a side to steak or grilled chicken.

Provided by Niccoli Contello

Categories     Meat and Poultry Recipes     Pork

Time 1h55m

Yield 10

Number Of Ingredients 11

1 (16 ounce) package shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
½ (8 ounce) package cream cheese, at room temperature
¼ cup butter, at room temperature
¼ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
3 potatoes, peeled and sliced into thin rounds, or as needed
½ cup chopped green onion
½ cup cooked bacon, chopped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Place 1/2 the Cheddar cheese, chicken soup, sour cream, cream cheese, butter, salt, pepper, and garlic powder in a large bowl. Beat with an electric mixer on low speed until well blended. Stir in potatoes with a large wooden spoon until evenly coated. Transfer to a baking pan. Cover with aluminum foil.
  • Bake on the upper rack of the preheated oven until bubbly, about 1 hour and 30 minutes. Scatter the remaining Cheddar cheese and bacon on top; continue baking until cheese is melted, about 5 minutes. Sprinkle green onions on top.

Nutrition Facts : Calories 436.5 calories, Carbohydrate 15.8 g, Cholesterol 93.9 mg, Fat 33.7 g, Fiber 1.6 g, Protein 18.2 g, SaturatedFat 19.5 g, Sodium 826.6 mg, Sugar 1.1 g

LOADED BAKED POTATO CHICKEN CASSEROLE



Loaded baked potato chicken casserole image

Everyone looks forward to me making this dish! If you enjoy spicy food, this is for you!

Provided by gabby varricchio

Categories     Casseroles

Time 2h45m

Number Of Ingredients 9

10 potatoes
1 bottle franks red hot buffalo sauce
2 Tbsp olive oil
1 Tbsp pepper
2 Tbsp garlic powder
1 bag(s) cheddar cheese, shredded
16 slice bacon
6 slice chicken breast halves, skinless and boneless
1 1/2 c green onion

Steps:

  • 1. Preheat oven to 350 degrees. mix together in large bowl; Olive oil, buffalo sauce, pepper, and garlic powder.
  • 2. dice up potatoes, coat in buffalo sauce. strain out of sauce, place in greased baking sheet. cook potatoes in oven for 1 1/2 hours, stirring occasionally. Cook bacon while waiting for potatoes, chop into small pieces. Dice up green onions.
  • 3. dice up chicken breasts, marinade them in the rest of the buffalo sauce. Once potatoes are done, dump chicken with remaining sauce over them. cook for another 25 minutes.
  • 4. Once chicken is cooked; top with cheddar cheese, bacon pieces, and green onions. place back in over for another 5 minutes, or until cheese is melted.

LOADED BARBECUE BAKED POTATO CASSEROLE



Loaded Barbecue Baked Potato Casserole image

Barbecue sauce provides a flavorful addition to this delicious potato casserole that's made using Old El Paso™ green chiles. Assemble this casserole in a flash by using three cups of Make-Ahead Oven-Roasted Pulled Pork pulled from your freezer and thawed.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h20m

Yield 10

Number Of Ingredients 12

6 slices bacon
1 bag (24 oz) frozen mashed potatoes
2/3 cup milk
1 cup shredded pepper Jack cheese (4 oz)
4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes
1/2 teaspoon pepper
3 cups shredded Cheddar cheese (12 oz)
1 container (8 oz) reduced-fat sour cream
1 can (4.5 oz) Old El Paso™ chopped green chiles, drained
3 cups shredded barbecue pork or beef
3/4 cup barbecue sauce
Chopped fresh parsley, if desired

Steps:

  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 10-inch skillet, cook bacon over medium-high heat 8 to 10 minutes or until crisp; drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon; set aside.
  • In large microwavable bowl, stir together mashed potatoes, reserved bacon drippings, the milk, pepper Jack cheese, cream cheese, pepper and 2 cups of the Cheddar cheese. Microwave uncovered on High 4 minutes. Stir in sour cream and chiles until well blended.
  • Spoon potato mixture into baking dish. Sprinkle with bacon and remaining 1 cup Cheddar cheese. Spoon pork evenly over cheese. Drizzle barbecue sauce over pork.
  • Bake uncovered 45 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with parsley.

Nutrition Facts : Calories 550, Carbohydrate 33 g, Fat 1, Fiber 2 1/2 g, Protein 34 g, SaturatedFat 17 g, ServingSize 1 Serving, Sodium 1230 mg

LOADED BARBECUE BAKED POTATO CASSEROLE



Loaded Barbecue Baked Potato Casserole image

I have yet to try this. It looks like a phenomenal pot luck or summer side dish. From Southern Living.

Provided by KathyP53

Categories     One Dish Meal

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

6 slices bacon
1 (22 ounce) package frozen mashed potatoes
2 cups milk
1 cup shredded monterey jack pepper cheese
0.5 (8 ounce) package light cream cheese, cut into cubes
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups shredded cheddar cheese, divided
1 (8 ounce) container light sour cream
1 (4 ounce) can chopped green chilies, drained
3 cups shredded barbecued pork (I would use the grocery store container type, or from the deli) or 3 cups barbecued beef (I would use the grocery store container type, or from the deli)
3/4 cup barbecue sauce
fresh parsley (to garnish)

Steps:

  • Cook bacon in large skillet over medium-high heat until crisp, 8-10 minutes. Remove bacon and drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon and set aside.
  • Stir together reserved bacon drippings, potatoes, next 5 ingredients, and 2 cups cheddar cheese in a large microwave safe bowl. MIcrowave on HIGH 4 minutes. Stir in sour cream and chiles until well blended.
  • Spoon potato mixture into a lightly greased 13X9" baking dish. Sprinkle evenly with bacon and remaining 1 cup cheddar cheese. Arrange pork evenly over cheese. Drizzle barbecue sauce evenly over pork.
  • Bake at 350 degrees for 45 minutes., Let stand 10 minutes before serving. Garnish with chopped parsley.

Nutrition Facts : Calories 471.5, Fat 30, SaturatedFat 17.9, Cholesterol 91.7, Sodium 1068.5, Carbohydrate 29.8, Fiber 1.6, Sugar 8.8, Protein 20.8

LOADED BAKED POTATO & CHICKEN CASSEROLE RECIPE - (4.4/5)



Loaded Baked Potato & Chicken Casserole Recipe - (4.4/5) image

Provided by á-41955

Number Of Ingredients 10

3 - 4 medium russet potatoes, scrubbed and diced
(about 1.5 lbs. or 4 1/2 cups)
1 lb. boneless, skinless chicken breasts, diced
4 slices bacon, cooked crisp, cooled and crumbled
1 1/2 cups shredded cheddar cheese
4 green onions, sliced (green parts only)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup heavy cream
2 tablespoons unsalted butter, cut into small pieces

Steps:

  • Heat oven to 350 degrees F. Lightly grease a 9" x 9" baking pan or casserole dish. Spread half of the diced potatoes in bottom of pan. Place the diced chicken breasts evenly on top. Season chicken with 1/4 teaspoon each salt and pepper. Sprinkle with half the bacon crumbles, 1/2 cup of the cheese, and half the green onions. Spread the remaining diced potatoes on top, followed by the remaining bacon, another 1/2 cup cheese, remaining green onions and another 1/4 teaspoon each salt and pepper. Pour heavy cream over top of casserole and then dot with the butter. Cover with aluminum foil and bake in the preheated oven for 1 hour. Uncover and bake another 30 minutes. In the last few minutes of baking, sprinkle with the remaining 1/2 cup cheddar cheese and bake until melted. Serve.

LOADED OVEN BAKED POTATO CASSEROLE



LOADED OVEN BAKED POTATO CASSEROLE image

This is a recipe that mostly everyone makes some version of in one form or another. This is my version, using all the ingredients that my family & I have come to love. I make it often as individual servings, other times, I simply mix it all together,& put it in a casserole dish. No matter how you put it together it is always...

Provided by Rose Mary Mogan

Categories     Potatoes

Time 1h10m

Number Of Ingredients 16

6 lb yukon gold potatoes, ( cut into eights)
1/2 -1 Tbsp kosher salt(added to pot of potatoes while cooking)
2 pkg 3 oz each real bacon bits
2 bunch green onions, chopped fine
1 c shredded swiss cheese or mozzarella
12 oz shredded sharp cheddar cheese
8 oz mild shredded cheddar cheese
4-5 slice american cheese, cut into triangles for garnish
2 c sour cream ( i prefer daisy brand)
1 stick butter, softened to room temperature
2 tsp granulated garlic powder
1 1/2 tsp granulated onion powder
1 1/2 tsp coarse ground black pepper
2 c french fried onion rings
additional salt if needed according to taste
additional green onions & shredded cheese for garnish

Steps:

  • 1. Preheat oven to 350 degrees F. Wash & cut potatoes into eights and add to a large pot. Fill with cold water, add kosher salt. Place on stove over medium heat, bring to a boil, and cook till tender, or when knife inserted into potatoes it is released easily.
  • 2. Drain Potatoes into colander, then pour potatoes back into large pot, and place over low heat to dry out excess water. Remove from heat.
  • 3. Add to an even larger bowl and proceed to partially mash with potato masher, leaving some pieces in chunks.
  • 4. Add pepper, garlic powder, onion powder, butter, chopped green onions, and blend somewhat, then add most of shredded cheese, sour cream & stir to combine together. If you want them to be creamier, add a little heavy whipping cream till potatoes reaches the texture you are looking for.
  • 5. Spray a 9X15 X2 inch casserole dish with non stick cooking spray. Add potatoes, then garnish top with american cheese triangles and shredded cheese, & green onions if desired, then bake in preheated 350 degree F. oven for 30 minutes or until hot & bubbly. Serve while potatoes are still hot.

HUNGRY JACK LOADED BAKED POTATO CASSEROLE



HUNGRY JACK LOADED BAKED POTATO CASSEROLE image

Categories     Potato     Side     Quick & Easy

Yield 12-16 servings

Number Of Ingredients 8

Crisco No-Stick Cooking Spray
2 (12 fluid ounce) cans PET Evaporated Milk
2 cups water
6 tablespoons butter or margarine
2 cups sour cream
3 (4.9 ounce) boxes Hungry Jack Cheddar & Bacon Potatoes
1/2 cup chopped chives or green onions
1 cup shredded sharp cheddar cheese

Steps:

  • Combine evaporated milk, water, butter, potato slices and sauce mix, in a 5-quart pot, over medium heat, just until it comes to a boil. Remove from heat. Stir in sour cream and chives or green onions. Pour into prepared pan. Sprinkle with cheese. Bake 40 minutes or until bubbly and golden brown.

LOADED BAKED POTATO CASSEROLE



Loaded Baked Potato Casserole image

A great comfort casserole--Be the hit of the party or Church social with this full flavored take on the classic baked potato with all the fixings. Evaporated milk gives this a creamy texture to a mix of hearty potatoes, cheese, bacon and green onions. With this dish you won't have anything left to take home!!! This recipe is...

Provided by Pat Duran

Categories     Casseroles

Time 1h

Number Of Ingredients 8

8 medium potatoes, peeled,cut into 1-inch cubes
1 c evaporated milk
1/2 c dairy sour cream
1/2 tsp salt
1/4 tsp pepper
2 c shredded cheddar cheese, divided
8 slice bacon, cooked and crumbled, divided
4 medium green onions, sliced

Steps:

  • 1. Place potatoes in a large saucepan. Cover with water, bring to a boil. Cook for 15-20 minutes until tender; drain. Heat oven to 350^. Grease a 2 1/2 to 3 quart casserole dish. To the drained potatoes in pan, add the next 4 ingredients. Beat or mash with hand held mixer until smooth. Stir in 1 1/2 cups cheese and half of the bacon. Spoon mixture into prepared dish. Bake 20-25 minutes. Top with remaining bacon, green onion and 1/2 cup cheese. --- Note: Make ahead- you can place this in refrigerator after spooning mixture into casserole. Cover with foil and bake 40-45 minutes. Uncover, top with cheese, bacon and onion. Bake 3 minutes more to melt cheese.
  • 2. Note: This tip from Rebecca Layman. Mix up all the ingredients, do not cook-place in Crockpot and set on low for several hours..until ready to eat..she said it turned out very delicious like this -when she did it at work..raves from co-workers...

HUNGRY JACK LOADED BAKED POTATO CASSEROLE



Hungry Jack Loaded Baked Potato Casserole image

Make and share this Hungry Jack Loaded Baked Potato Casserole recipe from Food.com.

Provided by internetnut

Categories     < 60 Mins

Time 55m

Yield 12-16 serving(s)

Number Of Ingredients 8

crisco nonstick cooking spray
24 ounces pet evaporated milk
2 cups water
6 tablespoons butter or 6 tablespoons margarine
2 cups sour cream
3 (5 ounce) boxes Hungry Jack cheddar and bacon potato mix
1/2 cup chopped chives or 1/2 cup green onion
1 cup shredded sharp cheddar cheese

Steps:

  • Heat oven to 350. Spray a 13x9-inch baking pan with no stick cooking spray.
  • Combine evaporated milk, water, butter, potato slices and sauce mix, in a 5-quart pot, over medium heat, just until it comes to a boil. Remove from heat. Stir in sour cream and chives or green onions. Pour into prepared pan. Sprinkle with cheese.
  • Bake 40 minutes or until bubbly and golden brown.

Nutrition Facts : Calories 247.5, Fat 21.2, SaturatedFat 13.2, Cholesterol 58.5, Sodium 180.7, Carbohydrate 7.5, Fiber 0.1, Sugar 0.1, Protein 7.5

LOADED BAKED POTATO CASSEROLE



Loaded Baked Potato Casserole image

Instead of baking individual potatoes, reach for frozen potato wedges. Add your favorite toppings, bake and enjoy!

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h

Yield 8

Number Of Ingredients 7

1 package (30 oz) frozen extra-spicy and crispy potato wedges
2 cups chopped fully cooked ham (12 oz)
8 slices bacon, crisply cooked and crumbled
1 medium red bell pepper, chopped
1 cup chopped green onions (10 medium)
1 jar (15 oz) cheese dip
1/2 cup sour cream

Steps:

  • Heat oven to 375°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
  • Arrange potato wedges in baking dish; bake 10 to 15 minutes or until thawed and beginning to brown. Top with half each of the ham, bacon, bell pepper and green onions. Spread cheese dip on top. Sprinkle with remaining ham, bacon and bell pepper.
  • Bake 20 to 30 minutes or until cheese dip is melted and potatoes are tender. Top with dollops of sour cream and remaining green onions.

Nutrition Facts : Calories 300, Carbohydrate 18 g, Cholesterol 60 mg, Fat 1, Fiber 3 g, Protein 20 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 1270 mg, Sugar 6 g, TransFat 1/2 g

LOADED BAKED POTATO CASSEROLE



Loaded Baked Potato Casserole image

This sounds really good, it's from the Southern Living December '07 issue! I can't wait to try it. I think I will make my own mashed potatoes instead of frozen ones. Posting here so I won't lose the recipe!

Provided by my3beachbabes

Categories     Pork

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (22 ounce) package frozen mashed potatoes
1 (6 1/2 ounce) container garlic & herb spreadable cheese
1/2 cup milk
4 slices cooked bacon, slices crumbled
1/2 teaspoon pepper
1 cup shredded cheddar cheese
garnish with chopped fresh chives

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 BAKED POTATO CASSEROLE (PAULA DEEN) RECIPE - (4.4/5)



Loaded Baked Potato Casserole (Paula Deen) Recipe - (4.4/5) image

Provided by KDCooks

Number Of Ingredients 8

2 packages (24-ounce) refrigerated Simply Potatoes Traditional Mashed Potatoes
1/2 package (8-ounce) Philadelphia Cream Cheese
3/4 teaspoon ground black pepper
3 1/2 cups shredded rotisserie chicken breast, divided
2 cups shredded Cheddar cheese, divided
1 cup chopped green onion, divided
1 package (12 ounce) fresh broccoli florets, divided
6 slices Smithfield Naturally Hickory Smoked Bacon, cooked, crumbled, and divided

Steps:

  • Preheat oven to 375º. Grease a 13×9-inch baking dish. Peel back film at corner of each package of potatoes to vent. Microwave on HIGH for 3 minutes. In a large bowl, combine potatoes, cream cheese, and pepper; beat at medium speed with a mixer until combined. Stir in 1¾ cups chicken, 1 cup cheese, 2/3 cup green onion, half of broccoli, and half of crumbled bacon. Spread mixture in prepared dish. Sprinkle with remaining 1¾ cups chicken, remaining broccoli, remaining bacon, and remaining 1 cup cheese. Cover and bake for 45 minutes or until cheese melts and casserole is heated through. Top with remaining 1/3 cup green onion.

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