This article brought to you by Rim Chiropractic
Article by Victoria Heerschap
This yummy loaded casserole is no friend to your waistline, but it’s an amazingly tasty side dish for any dinner, big or small. It serves well as a holiday side, a BBQ side, or (my favorite) with steak.
Loaded Baked Potato Casserole Recipe
Ingredients:
8 medium russet potatoes – peeled and diced
1/2 cup milk
4 tbsp. butter
1 cup sour cream
1 tsp. onion powder
2 cups cheddar cheese – shredded
1/2 cup cooked bacon – chopped/crumbled
1/4 cup chives – finely chopped
Salt & pepper
Directions:
Place the diced potatoes in a large pot, cover with water, and bring to a boil over high heat. Cook the potatoes for 10 – 15 minutes, until they are tender, and drain well.
Preheat your oven to 350° and grease a 2-quart casserole dish with cooking spray or butter.
Return the potatoes to the pot, and mash roughly with a potato masher. Do not try to make them creamy at this stage, and large chunks should remain. Stir in the milk, butter, sour cream, onion powder, and salt and pepper to taste. Stir in 1 cup of the cheddar cheese.
Transfer the potato mixture to the prepared casserole dish and top with the remaining cheese.
Cover the casserole and bake in the oven for 20 minutes. Remove the casserole from the oven and sprinkle on the crumbled bacon. Return the casserole, uncovered, to the oven and bake for another 20 minutes, until the cheese is bubbly and slightly browned. Sprinkle with chives and serve hot.
Victoria Heerschap is a passionate food blogger and freelance writer. She has been a serious foodie for over a decade and loves playing with her food! Victoria enjoys cooking, singing, nature photography, and loves any excuse to play the hostess. You can find her blog at www.bonvivantkitchen.com.