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Ingredients
| russet potatoes: 5 whole potatoes |
| salted butter: 3 Tbl |
| cheddar cheese (shredded): 1 cup (shredded) |
| monterey jack cheese (shredded): 1 cup (shredded) |
| bacon: 3 strips |
| green onions - spring or scallion: 4 whole onions (chopped) |
| sour cream: 1 cup |
| salad dressing - ranch: 1/2 cup |
| garlic powder: 1 tsp |
| salt (to taste) |
| black pepper (to taste) |
| cooking spray |
Baked Potato Casserole
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
45 min -
Servings
4 serving(s)
Tags
- Scrub potatoes, removing any bad spots.
- Boil until just fork tender, about 20 minutes.
- Chop the bacon slices and fry or microwave until cooked. Set aside.
- Drain potatoes and preheat oven to 350°F.
- Let cool a little, but while somewhat hot, with skins on, cut into cubes, or bite size pieces. Place in a large bowl.
- Add the butter, Monterey jack cheese, bacon, sour cream, salt, pepper, and garlic powder to the potatoes in the bowl. Stir to combine.
- Spray a 2" deep casserole dish, mainly on the sides, with the Pam.
- Drizzle all the ranch dressing on the bottom of the dish, coating the entire bottom. I use homemade ranch dressing from scratch, but Hidden Valley is awesome or use whatever you prefer.
- Add the potato mixture into the casserole dish, forming an even layer.
- Sprinkle the cheddar cheese and green onions on top.
- Bake until cheese is nice and bubbly, or about 15 minutes.