Recipe Station

We always have used Russet Potatoes however if you do not have any on hand you can use regular ones. We have also tried this with Red Skinned Potatoes as well and it turned out just fine. The main thing is getting the potatoes cooked so once you have that down the rest is a smash! (No pun intended).

Let's Get Started…

The Ingredients To Gather:

• 5 lb russet potatoes
• 1/2 cup butter
• 8 oz cream cheese, cubed
• 1 cup sour cream
• 2 cups cheddar cheese, divided
• 2.8 oz jar real bacon pieces (or 10 slices bacon, cooked and crumbled)
• 4 green onions, sliced thin
• 2 teaspoons kosher salt

The Step By Step Directions To Follow:

1. Peel and chop potatoes, place into a large stockpot. Cover with water and bring to a boil over high heat. Once boiling, reduce heat to a simmer and cook for 20 minutes.
2. Remove pot from heat, drain potatoes and place back in pot.
3. Preheat oven to 350 degrees.
4. Stir in butter and cubed cream cheese. Keep stirring until completely melted.
5. Add in sour cream, 1 1/2 cups cheddar, 3 sliced green onions, salt, and bacon pieces (reserve 1/4 cup bacon pieces for topping).
6. Spread into a greased 3 quart baking dish.
7. Sprinkle remaining cheddar, bacon pieces, and sliced green onion over top.
8. Bake at 350 for 15 minutes or until cheese is melted and potatoes are heated through.

Mmmmmm MMMMM….Finished!

Have You Ever Made This Loaded Potato Casserole Before? If So… We Would Like To Hear About It & How It Turned Out!

Happy Cooking & Enjoy Ya'll!

Article Source: Mostly Home Made Mom