LOADED OVEN BAKED POTATO CASSEROLE

LOADED OVEN BAKED POTATO CASSEROLE image

Provided by Rose Mary Mogan

Time 1h10m

Number Of Ingredients 16

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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.