Fully Loaded Extreme Cheesy Potato Casserole Recipes

EASY LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
• Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
• Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
• Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.

LOADED BAKED POTATO CASSEROLE

Steps:

• Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.
• Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
• Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
• Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
• Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

LOADED CHEESY POTATO CASSEROLE

Steps:

• Preheat oven to 350° and grease a 9x13 casserole dish.
• Preheat a large sauce pot over medium heat and saute 1/2 lb of diced bacon until most of the fat is rendered and it starts to crisp.
• Add diced onion and saute until softened. Press garlic and stir it into the bacon and onion mixture.
• Sprinkle flour all over bacon and onions and stir until completely incorporated throughout.
• Slowly pour in chicken stock while stirring and mix until flour is incorporated.
• Pour in milk and let it cook until sauce starts to thicken. Season with salt and pepper and add cream cheese and sour cream.
• Stir until cream cheese is incorporated and add shredded cheese. Keep stirring slowly until cheese is melted and take off heat.
• Stir in diced green onions.
• In a separate cooking pan, saute remaining diced bacon for the topping. (Don't make it too crispy because it will continue to cook on top of the casserole.)
• Pour diced hash browns into a large mixing bowl and add the cheesy sauce. Mix it together until evenly incorporated throughout.
• Pour potato mixture into a greased 9×13 baking dish.
• Spread more cheese over the top and cooked bacon pieces over cheese. Bake for about 40 minutes.

CHEESY POTATO CASSEROLE FROM ORE-IDA®

Steps:

• Preheat oven to 350 degrees F. Coat 13x9 baking dish with nonstick cooking spray.
• In a large bowl, whisk together soup, sour cream, salt and pepper. Stir in cheese, onion and hash browns until well mixed. Spoon evenly into baking dish.
• In a medium bowl, mix together cereal and butter. Sprinkle evenly on top of hash brown mixture.
• Bake uncovered for 45 to 50 minutes, or until hot and bubbly. Allow to rest for 5 minutes before serving. Season with additional salt and pepper to taste if desired. Garnish with additional sliced green onion if desired.