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Baked Potato Casserole Recipe

Guest Author - Sandy Moyer

Baked Potato Casserole

This wonderful side dish is a great alternative to mashed potatoes for any meal. Makes 6 to 8 servings.

  • 6 to 8 medium to large size baking potatoes
  • 12 slices bacon
  • 1/3 cup chopped onion
  • 3 cups sour cream, regular or light
  • 3/4 tsp. salt
  • 1/4 tsp pepper
  • 4 cups (16 oz.) shredded cheddar cheese
  • chopped fresh chives (optional)

Preparation -
Bake the potatoes for 1 to 1-1/2 hours or until tender; let cool. Spray a 13" x 9" baking dish with nonstick cooking spray; set aside. Peel the baked potatoes then cut them into 3/4" to 1" cubes. Cook the bacon until crisp. Drain and crumble the cooked bacon. Saute the chopped onion. In a large bowl, mix the cubed baked potatoes with the sour cream, chopped onion, salt and pepper. Place half of the potato mixture in the prepared baking dish. Top with half of the bacon bits, then with 2 cups shredded cheddar cheese. Spoon the remaining potato mixture on top, then the remaining bacon bits, then 2 cups cheddar cheese. Bake in a preheated oven at 350º for 25 minutes or until bubbly and heated through and the cheese topping is melted and very lightly browned. Optional - Just before serving, sprinkle lightly with chopped fresh chives.


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Content copyright © 2013 by Sandy Moyer. All rights reserved.
This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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