Too Easy Loaded Potato Casserole Recipes

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!

EASY LOADED BAKED POTATO CASSEROLE

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.

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.

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 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.

TOO EASY LOADED POTATO CASSEROLE

Steps:

• Combine first 4 ingredients, mix in hash browns. Spread into a 9x13 pan.
• Bake at 400 for 45-60 minutes.