"Great and easy potato casserole packed with bacon, Cheddar, and green onions." — Gemini26
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Yukon Gold potatoes, peeled and halved
1 1/2 cups
shredded Cheddar cheese, divided
ground black pepper
sliced green onions, divided
shredded Cheddar cheese
I overhauled it with butter and half and half, took out the evaporated milk. I give it points for giving me the idea! Mine turned out AWESOME!
I made a few changes, added butter (as recommended from the other reviews) and used 2% milk as I did not have any evaporated milk. Used extra bacon (cause all the kids like bacon) and everyone loved it. All had to have second helpings.
I cut the recipe in half and used 2 medium sized Russet potatoes (in my mind, baked potatoes are Russets). I left the skin on and followed the recipe. The ingredients list says that the green onion quantity will be divided but the instructions only say to sprinkle them on top. I mixed some into the potatoes and left some for the top. I can't say I was overwhelmed with this recipe. I think it really needed some butter. I had to sprinkle quite a bit of salt on my portion to make it edible.
I liked this recipe as a BASE FOR MY OWN CHANGES AND ADDITIONS. Halved the recipe, added butter and slightly more than one quarter cup of sour cream to 4 baked potatoes which I did in the microwave to save time. Certainly a good recipe to make your own, Thanks!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Loaded Baked Potato Casserole
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 128
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