Loaded Baked Potato Casserole

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2 1/2 - 3 lb of medium potatoes, peeled and cut into 1-inch chunks

1 cup evaporated low fat milk

1/2 cup light sour cream

1 teaspoon salt

1/2 teaspoon ground black pepper

2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided

6 slices bacon, cooked and crumbled, divided

sliced green onions


1. Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

2. Preheat oven to 350° F. Grease 3-quart casserole dish.

3. In a large bowl, combine potatoes, evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

4. Bake for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

Bon Appetit!

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