Baked Potato Casserole
This baked potato casserole makes an excellent side dish that will go with all different types of meals. It is perfect to prepare for the holidays or as a side dish to go with dinner any night of the week. I like to serve this casserole with breaded pork chops or chicken.
- 8 medium potatoes about 2 1/2 to 3 pounds total weight, peeled and cut into 1-inch chunks
- 1 cup evaporated 2% milk
- 1/2 cup light sour cream
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 2 cups cheddar cheese, shredded, divided
- 6 slices turkey bacon, cooked until crispy and crumbled
- Green onions, sliced
Place the potato chunks into a large saucepan. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.
Pre-heat the oven to 350 degrees. Grease a 2 ½-3 quart casserole dish. Return potatoes to the saucepan. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. Stir in 1 ½ cups of cheddar cheese and half of the bacon. Spoon the potato mixture into prepared casserole dish.
Place into the oven and bake at 350 degrees for 20 to 25 minutes or until heated through. Top with remaining ½ cup of cheddar cheese, remaining turkey bacon, and green onions. Bake for an additional 3 minutes or until the cheese has melted.