Talk about comfort food! This is a delicious dish that is always a hit!! How can you go wrong with potatoes, bacon and cheese? This casserole is great for an easy dish you can make ahead of time for a really busy day!
Once the potatoes are cooked, you can mash them as little or as much as you like to created either a smashed potato dish or a creamy mashed potato! Serve this up along side steak, chicken or pretty much anything! This casserole brings a new spin to a dinner time staple.
Some Reviwes :
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.
This was a total hit! I made a few changes because I didn’t want to go to the store… I used 10 regular russet potatoes, cubed them up with the skin on & mixed with some of the sauce before pouring them into a greased dish. Then I poured the remaining sauce on top & covered the dish with aluminum foil…I baked them at 350° for 45 minutes then removed the foil, topped with some more shredded chedder, chopped green onions & crispy crumbled bacon. Popped them back in the oven for an additional 15 minutes to brown the top & there was not one bite left! Excellent side dish for our tri tip steak & pork loin (I cook for 15+ on Sunday’s) This will be in our dinner rotation forever!
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!
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