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| Creamy Loaded Baked Potato Casserole |
"A cross between scalloped potatoes and a loaded baked potato. This is one of my family favorites! Goes with just about anything - I suggest serving as a side to steak or grilled chicken."
Ingredients :
- 1 (16 ounce) package shredded Cheddar cheese, divided
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (8 ounce) container sour cream
- 1/2 (8 ounce) package cream cheese, at room temperature
- 1/4 cup butter, at room temperature
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon garlic powder
- 3 potatoes, peeled and sliced into thin rounds, or as needed
- 1/2 cup chopped green onion
- 1/2 cup cooked bacon, chopped
Instructions :
| Prep : 20M | Cook : 10M | Ready in : 1H55M |
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- Preheat oven to 350 degrees F (175 degrees C).
- Place 1/2 the Cheddar cheese, chicken soup, sour cream, cream cheese, butter, salt, pepper, and garlic powder in a large bowl. Beat with an electric mixer on low speed until well blended. Stir in potatoes with a large wooden spoon until evenly coated. Transfer to a baking pan. Cover with aluminum foil.
- Bake on the upper rack of the preheated oven until bubbly, about 1 hour and 30 minutes. Scatter the remaining Cheddar cheese and bacon on top; continue baking until cheese is melted, about 5 minutes. Sprinkle green onions on top.
Notes :
- Use any kind of yellow-colored cheese you prefer.
- Feel free to use low-fat or fat-free dairy products.
- You can also bake the casserole at 325 degrees F (165 degrees C) for 2 hours.
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