Loaded Barbecue Baked Potato Casserole |
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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 1 |
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We streamlined Linda Wells's luscious casserole with frozen mashed potatoes and barbecue pork from the supermarket to make it more weeknight friendly. Ingredients:
6 bacon slices |
1 (22-oz.) package frozen mashed potatoes |
2 cups milk |
1 cup (4 oz.) shredded monterey jack cheese with peppers |
1/2 (8-oz.) package 1/3-less-fat cream cheese, cut into cubes |
1/2 teaspoon salt |
1/2 teaspoon pepper |
3 cups (12 oz.) shredded cheddar cheese, divided |
1 (8-oz.) container light sour cream |
1 (4-oz.) can chopped green chiles, drained |
3 cups shredded barbecue pork or beef |
3/4 cup barbecue sauce |
garnish: chopped fresh parsley |
Directions:
1. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings. Crumble bacon; set aside.
2. Stir together reserved bacon drippings, potatoes, next 5 ingredients, and 2 cups Cheddar cheese in a large microwave-safe bowl. Microwave at HIGH 4 minutes. Stir in sour cream and chiles until well blended.
3. Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with bacon and remaining 1 cup Cheddar cheese. Arrange pork evenly over cheese. Drizzle barbecue sauce evenly over pork.
4. Bake at 350° for 45 minutes. Let stand 10 minutes before serving. Garnish, if desired.
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