Reviewed: Oct. 4, 2008

A VERY worthy dish that pleased my 3, 7 and 10 year olds as well as me and my wife. I did everything per the instructions except I used an additional 1/2 tsp of salt & pepper. I may have been a and ounce or two over on my bacon as well. I also scaled the recipe down to 8 servings down from the 20 the original calls for. It made enough to have for a second dinner.

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LWS777

Cooking Level: Expert

Living In: Bremerton, Washington, USA

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Reviewed: Sep. 30, 2008

I really liked this recipe. I did change some things. I didn't use as much cheese as it called for and I put the shredded cheese on top. I also added ranch dressing and parsley. Really good!

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Ronda P

Cooking Level: Expert

Living In: Cranbrook, British Columbia, Canada

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Reviewed: Sep. 25, 2008

I made this for a family reunion and it was wonderful. Now everybody wants the recipe. I made enough for 30 people and almost all of it was gone and when we got home my husband polished it off.

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claytonsgirl

Cooking Level: Expert

Living In: Cross City, Florida, USA

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Reviewed: Sep. 17, 2008

So easy to make and so good. My family loved it. I used low fat mayo and low fat sour cream and it was great!

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NME33

Cooking Level: Expert

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Reviewed: Sep. 4, 2008

Great Recipe!!! I took it to a cookout, and it was gone in no time! It is a little time consuming, but well worth it. I will deffinately make this again!! It is saved in my recipe box!

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Kimberlie

Home Town: Bradford, Pennsylvania, USA

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Reviewed: Aug. 26, 2008

This cassarole was really good, my whole family loved it! The only thing that i think should change is, u probably should add some more bacon to even out the meat and vegitable portions. Other then that this cassarole will work for any occation.

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Lacie Eckert

Cooking Level: Beginning

Home Town: Garner, Iowa, USA

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Reviewed: May 23, 2008

omg these were wonderful! tastey!!! had them for a bbq and it was alot easier then making baked potatos for kids. everyone loved them.

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Snow likes to cook

Cooking Level: Expert

Home Town: Olean, New York, USA

Living In: Pueblo West, Colorado, USA

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Reviewed: May 15, 2008

This was certainly worth fixing, but as usual I made a few changes. I cubed and boiled my red potatos with the chopped onion. I replaced the ham with bacon (and left out the salt), and instead of using just mayo to go with the sour cream I used half mayo and half ranch dressing. Also a baked potato taste isn't complete without butter so before mixing the sour cream/mayo/dressing in I tossed the cubed cooked potatoes with melted butter. I also cut WAY back on the cheese. 8 cups is just too much. I also mixed in quite a bit more black pepper and added dried greek oregano. Once it came out of the oven I sprinkled cooked crumbled bacon, chopped green onions, and shredded cheddar over the top. This one will go in my box of last minute "emergency" recipes! Good stuff!

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Kim

Cooking Level: Expert

Home Town: Buckhannon, West Virginia, USA

Living In: York, South Carolina, USA

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Reviewed: Mar. 26, 2008

Everyone loved this recipe. They liked it much better than the old hash brown casserole. It looked a little funky when I mixed it but it turned out great when it was cooked. I put the bacon on top like someone else suggested. I tried one without the bacon and it was still good. Takes more time than the old one but I will make it again.

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GANDJMOM

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Reviewed: Mar. 10, 2008

Made a couple minor changes. Completely peeled potatoes as kids don't like the peels. Used low fat mayo (1/2 c) Low fat sour cream, all shredded cheddar rather than cubed and shredded. I did not mix the bacon inside, but rather put it on top and then topped with shredded cheddar before baking. Delicious - good reviews.

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Recipejunkie

Cooking Level: Expert

Home Town: Park Ridge, Illinois, USA

Living In: Crown Point, Indiana, USA

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Reviewed: Feb. 20, 2008

This is so good and very easy to make. I like that you can make it ahead of time then pop it in the oven when you're ready. I used the cubed Cheddar and shredded Monteray Jack...yummy.

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Rob & Kara's Nana

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 25, 2007

I did it as stated but just halved the recipe and my family LOVED it! It was fantastic and I would definately make it again and again! Thanks for sharing-

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SPENCERSMOM1

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Reviewed: Nov. 17, 2007

This tasted ok. The bacon gets rubbery (crispy when put in the casserole) and my husband couldn't get over the texture of the bacon. I like creamy and this was creamy but it had too much "tang" for me.

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melissaroth

Cooking Level: Intermediate

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Reviewed: Oct. 3, 2007

what a great recipe!!! i used velveeta cheese and sharp cheddar...threw in a few extra green oninons...didn't cook potatoes all the way thinking that baking for 1 hour would continue baking...i was wrong, they were not as soft as i would have liked. next time i will cook all the way before baking.

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PHYLLIS

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Reviewed: Oct. 3, 2007

Great tasting! I used less cheese than the recipe called for and it turned out fine. Also, I used the pre-cooked bacon to save on time. Low fat cheese and mayo would be a good option for lower calories.

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SommerB

Cooking Level: Intermediate

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Reviewed: Sep. 25, 2007

What's not to love about this recipe...tastes even better then a loaded baked potato! I am not sure why the recipe states not to substitute low fat mayo, I used low fat mayo, sour cream, and a low fat cheddar cheese blend and it was to die for...no one knew the difference, it was still rich and creamy packed with flavor! I put the potatoes in the microwave for 10 minutes first before I cubed them which really cut down on the time!

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Mrs. Chef Esh

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Lititz, Pennsylvania, USA

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Reviewed: Jul. 15, 2007

Edible but did not wow me at all. I've had much better. It took way too long to prepare for such a poor turnout.

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Gwen

Cooking Level: Expert

Living In: Red Bud, Illinois, USA

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Reviewed: May 23, 2007

Everyone seemed to enjoy this dish. I did not have any chives on hand and I cheated by using three cans of cubed potatoes. Will probably make it again.

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moonxfive

Cooking Level: Expert

Living In: Atlantic City, New Jersey, USA

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Reviewed: May 14, 2007

This was absolutely fantastic.. I only had about 3.5 pounds of baby reds but went ahead with the recipe anyway. I used just under the amount called for for the sour cream and mayo, the same amount of bacon and about 6 cups of cheese. I threw everything into a 9 X 13 pan and away we went. Took it to My In~Laws for Mothers Day and couldn't keep my hubby and my Father~In~Law out of it before dinner. I think this would also be awesome with some pepper jack cheese in for some that like things a little on the spicy side... maybe even throw in some crumbled italian sausage as well to make it a one dish meal. I will be making this quite a bit. Thanks for a great recipe to add to my collection!

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KELLYGOFF

Cooking Level: Expert

Living In: Tucson, Arizona, USA

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Reviewed: May 13, 2007

Outstanding! How can it not be with those ingredients? A better alternative to the cheesy hash brown casserole. I microwaved the potatoes and left them unpeeled, so it was quick to prepare. I have no idea the purpose of calling for some shredded and some cubed cheese, so I just used all shreds and it worked fine. Looking forward to leftovers!

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