Baked Potato Casserole With the Works |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I created this recipe when I was trying to make potato salad and the potatoes were too hard. It was a huge hit with my family. I have adapted it over time, but it is still a favorite. Sharp cheddar cheese is awesome, as is Swiss cheese, but if you like milder cheeses, I am sure it would be great too. I used Jalapeno muenster once, and it was also delicious. Ingredients:
4 large baking potatoes |
1 medium onion, chopped |
1 (10 1/2 ounce) can cream of mushroom soup |
1 cup sour cream |
1 1/2 cups shredded cheese (divided) |
1/2 cup precooked crumbled bacon |
salt |
pepper |
garlic powder |
Directions:
1. BOIL the potatoes for about an hour, or till done.
2. Cut potatoes into 1/2 inch cubes.
3. In a medium bowl, combine soup and sour cream. Mix until well blended.
4. Combine potatoes, onion, soup mixture, 1 cup shredded cheese, bacon, and seasonings in a casserole dish with a lid.
5. Sprinkle remaining 1/2 cup cheese over top.
6. Bake covered at 350 degrees for 45 minutes Remove cover and broil on low for about 15 minutes until. cheese is brown and bubbling.
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