January 01, 2014
Baked Potato Casserole
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10 Yukon Gold Potatoes, halved & peeled 1/2 lb Bacon 2 c Shredded Cheddar Cheese, divided 1 c Evaporated Milk 1/2 c Sour Cream 1/2 tsp Salt 1/2 tsp Ground Black Pepper 1 c Sliced Green Onions, divided 1/2 c Shredded Cheddar Cheese |
Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish. Place potatoes in a large pot and cover with salted water. Bring to a boil. Reduce heat to med-low and simmer until tender, about 20 min. Drain and return potatoes to pot. Meanwhile, arrange bacon slices in a large skillet and cook over med-high heat, turning occasionally, until evenly brown, about 10 min. Drain bacon on paper towel and crumble. Combine 2 c cheddar cheese, evaporated milk, sour cream, salt, and pepper in pot with potatoes. Mash with potato masher until creamy. Spread mix into prepared baking dish and bake 25 min. Remove from oven and sprinkle with bacon, green onions, and remaining cheese. Return to oven and bake additional 5 min or until cheese is melted. |
