If you love a loaded baked potato or even potato skins, you will LOVE this loaded baked pot casserole. If you can make homemade mashed potatoes, you can make this dish. You will need to take the extra step to bake it for a bit so the cheese can melt on top and for it to heat all the way through. I served it with my cast iron skillet roasted chicken but it goes well with any protein. Here’s how to make it.
6 medium size white potatoes
Salt to taste
Half a stick of butter
1/2 cup of sour cream
1/2 cup of milk
6 slices of bacon fried well done
3 scallions, chopped
1 cup of shredded cheddar cheese
1/2 teaspoon of garlic powder
Preheat oven to 375 degrees
Slice the white potatoes and place them in a large pot. Add water to cover the potatoes and salt to taste
Cook on medium to high heat until the potatoes are fork tender.
Once your potatoes are done, drain the water and return the potatoes to the pot.
While your potatoes cook, fry 6 slices of bacon and when done cut into bacon crumbles.
Mash the potatoes and add the half of stick of butter while you mash.
Add 1/2 cup of sour cream and milk to smooth your potatoes. I would start with a little bit and eyeball if you need to add more.
Once your potatoes are smooth, add the garlic powder, most of your bacon (save some for the topping), cheese and scallion. And mix together until combined.
Place potatoes in a Pyrex dish. Top with the remaining cheese, bacon and scallions. Bake for 25 mins uncovered until cheese is melted and bubbly.