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Thursday, May 22, 2014

Baked Potato Casserole


We love potatoes at our house, at least Don and I do--mashed, boiled, once and twice baked, creamed, French fried,  home fried, oven baked, scalloped, skinned or unskinned--you name it we'll eat potatoes any way you make them.

I particularly like baked potatoes but I find that potato quality diminishes during the year and sometimes there are black spots hidden under the skin that aren't apparent until the potato is peeled. As I love the skin on a baked potato I don't want any nasty surprises when chowing down a supposedly good potato.  So I usually only bake potatoes in the fall of the year when fresh potatoes are at their best.

Even though I don't make baked potatoes all year round I can have the taste in a Baked Potato Casserole.  This is an uncomplicated recipe for the days you'd like a baked potato but the potatoes are not fit to bake.  Baked potato casseroles often use mashed potatoes but for this dish you only need to break up the potatoes once they are boiled.  Everything is layered in a baking dish and in less than 30 minutes they are ready for the table. 


Baked Potato Casserole
6 medium potatoes
2 tablespoons melted butter, optional
½ cup sour cream
½ cup milk
½ teaspoon salt
Pepper to taste
1 cup shredded cheddar cheese
3 green onions, sliced
2 or 3 tablespoons imitation bacon bits
Extra sour cream and green onions to garnish

Peel and boil potatoes in lightly salted water until fork tender but not mushy.  Drain well.  (If the potatoes are large, cut them in quarters before cooking.)

Preheat oven to 350 degrees.  Grease an 8x11½-inch baking dish (2 litre/quart).

Place the boiled potatoes in baking dish.  Break or lightly crush the potatoes with a fork.  Drizzle the melted butter over the potatoes. Mix the sour cream, milk, salt and pepper together and pour evenly over the potatoes.  Sprinkle with the cheddar cheese, onions and bacon bits.

Bake 20-30 minutes until bubbling hot and the cheese is starting to blister.  Serve with additional sour cream and green onions or fresh chives if available.   Makes 6-8 servings.


I used 8 potatoes of varying sizes and cut the larger ones in thirds so they would all cook at the same time.


I greased the dish with part of the butter before I added the boiled potatoes.  I crushed and broke them up with a fork.


Today I used my new cutting board, one of my birthday presents from Benjamin.  It was just the right size to cut the green onions.  Thanks, Ben, for such a great birthday present for your Nanny. 


 While the potatoes are boiling prepare the remaining ingredients.  
Melt the butter; mix the sour cream, milk, salt and pepper together; slice the onions and grate  the cheese. 

Layer the remaining ingredients over the cooked potatoes in the order given. 


So tasty and baked potato good.

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