Baked Potato Casserole

It's getting to be that time of year - the temperatures are falling as are the leaves, and the comfort foods are back in season. I love warm, hearty dishes and find myself enjoying them the most during the cold months when hubs and I are hibernating. Baked pastas, crock-pot delights and casseroles fill our tummys and make for tasty leftovers. One of my favorites is this easy to make and very tasty twist on the baked potato. I've been making it since college (when my repertoire consisted of macaroni and cheese and spaghetti) and it still hits the spot.

Baked Potato Casserole - serves 6-8 (or 2 with plenty of leftovers)

Have it:

5 large baking potatoes, peeled and diced

10 slices bacon, chopped and cooked

8 oz. shredded cheddar cheese (I shred my own block of cheddar to avoid unnatural ingredients)

1 pint sour cream (I prefer Daisy, don't go reduced-fat unless you have to)

3-4 green onion stalks, diced

salt and pepper to taste

Do it:

1. Preheat oven to 325 degrees. Place peeled and cut potatoes into a large pot and cover with cold water. Add salt to taste and bring to a rolling boil. Reduce heat and simmer 20-30 minutes. When tender but firm, drain water.

2. Cut bacon into 1 inch pieces and cook until desired crispyness. Use spoon or tongs to remove bacon to paper towel lined plate but do not drain grease. Heat bacon grease and add diced green onions. Saute 2-3 minutes. Remove onions to paper towel lined plate and drain remaining bacon grease.

3. Combine potatoes, bacon, sour cream, 2/3 green onions and 1/2 cheese in ungreased casserole dish. Add salt and pepper to taste. Sprinkle remaining cheese and onions evenly over casserole. Bake 30 minutes uncovered or until cheese begins to bubble.


I love that this dish is so simple and so good. I mean, how can you go wrong with bacon and potatoes and cheese? And it tastes good warmed up too, great for lunches or for another weeknight dinner.