Preheat oven to 350. Lightly grease a 9x13 inch
baking dish. Place potatoes into a large pot and
cover with salted water; bring to a boil. Reduce
heat and simmer until tender, about 20 minutes.
Drain and return potatoes to pot.
Meanwhile, arrange bacon in a large skillet and
cook over medium-high heat, turning occasionally,
until evenly browned, about 10 minutes. Drain on
paper towels and crumble.
Combine 1 1/2 cup Cheddar cheese, evaporated milk,
sour cream, salt and black pepper in the pot with
the potatoes. Mash with a potato masher until
creamy. Spread mixture into prepared baking dish.
Bake in preheated oven for 25 minutes; sprinkle
with bacon, green onions, and remaining 1/2 cup
cheddar cheese. Return to oven and continue
baking until cheese in melted, about 5 minutes
more.
Originally Submitted
8/6/2017
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