Loaded Red Potato Casserole Recipes

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LOADED RED POTATO CASSEROLE RECIPE - (4/5)



Loaded Red Potato Casserole Recipe - (4/5) image

Provided by JaimeDancer

Number Of Ingredients 9

16 small red potatoes
1/2 cup milk
1/4 cup butter, cubed
1/2 tsp pepper
1/8 tsp salt
1-1/2 cups (6oz) shredded cheddar cheese, divided
1/2 cup crumbled, cooked bacon
1 cup (8 oz) sour cream
2 tbsp minced chives

Steps:

  • Place potatoes in a duch oven and cover with water. bring to a boil. Reduce heat; cover and cook for 15-20 min. or until tender. Drain. Mash potatoes with the milk, butter, pepper and salt. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with 1 cup of cheese and bacon. Dollop with sour cream; Sprinkle with chives and remaining cheese. Bake uncovered at 350 for 20-25 min, until cheese is melted.

EASY LOADED BAKED POTATO CASSEROLE



Easy Loaded Baked Potato Casserole image

Great and easy potato casserole packed with bacon, Cheddar, and green onions.

Provided by Gemini26

Categories     Side Dish     Potato Side Dish Recipes

Time 1h10m

Yield 10

Number Of Ingredients 9

10 Yukon Gold potatoes, peeled and halved
6 slices bacon
1 ½ cups shredded Cheddar cheese, divided
1 cup evaporated milk
½ cup sour cream
1 teaspoon salt
½ teaspoon ground black pepper
1 cup sliced green onions, divided
½ cup shredded Cheddar cheese

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.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 26.2 g, Cholesterol 42.1 mg, Fat 14.2 g, Fiber 2.3 g, Protein 12.5 g, SaturatedFat 8.2 g, Sodium 541.8 mg, Sugar 2.9 g

LOADED RED POTATO CASSEROLE (TASTE OF HOME)



Loaded Red Potato Casserole (Taste of Home) image

Make and share this Loaded Red Potato Casserole (Taste of Home) recipe from Food.com.

Provided by AmyZoe

Categories     < 60 Mins

Time 45m

Yield 9 serving(s)

Number Of Ingredients 9

16 small red potatoes
1/2 cup milk (2 percent)
1/4 cup butter, cubed
1/2 teaspoon pepper
1/8 teaspoon pepper
1 1/2 cups shredded cheddar cheese, divided
1/2 cup crumbled cooked bacon
8 ounces sour cream
2 tablespoons minced chives

Steps:

  • Place potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat and cover and cook for 15 to 20 minutes or until tender. Drain.
  • Mash potatoes with the milk, butter, pepper, and salt. Transfer to a greased 13x9 inch baking dish. Sprinkle with 1 cup of cheese and bacon.
  • Dollop with sour cream and sprinkle with chives and remaining cheese. Bake, uncovered, at 350 for 20 to 25 minutes or until cheese is melted.

Nutrition Facts : Calories 417.9, Fat 19.4, SaturatedFat 11.3, Cholesterol 54.1, Sodium 349.6, Carbohydrate 49.9, Fiber 5.2, Sugar 4.9, Protein 13.2

LOADED BAKED POTATO CASSEROLE



Loaded Baked Potato Casserole image

This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h35m

Yield 8 servings

Number Of Ingredients 8

Nonstick cooking spray
6 slices bacon, cut 1/2-inch thick
2 1/4 pounds russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks
Kosher salt and freshly ground black pepper
6 ounces cream cheese, at room temperature
2 cups shredded Cheddar
2/3 cup sour cream
2 scallions, white and light green parts only, thinly sliced

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.

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