Loaded Baked Potato Casserole
This Loaded Baked Potato Casserole was a holiday favorite of our organic grab & go shop customers and it feeds a crowd.
Equipment
- one large 14-inch baking dish, (3 3/5 qt), or you could also use a classic 9x13 inch-dish along with a smaller 11 cup or 6 cup dish. This yields many portions and is perfect for larger family events.
Ingredients
- 5 pound yellow gold potatoes
- 1 pint heavy cream
- 8 Tablespoons butter one stick
- 1 cup sour cream
- 2 pounds bacon cooked until crisp, chopped, separated in half
- 8 oz sharp yellow cheddar cheese freshly grated, separated in half
- 1/4 cup chives sliced in 1/2 inch pieces, separated in half
- 1 bunch scallions sliced thinly, separated in half
- 1 Tablespoon kosher salt
- 1 Tablespoon granulated garlic
- 20 turns freshly-cracked black pepper
Instructions
- Begin by peeling and dicing your potatoes in medium cubes- add them to a pot of cold water while you are dicing to prevent them from oxidizing.
- When your pot is full, make sure water is covering potatoes at least 3 inches atop. Bring pot to a boil.
- When pot boils, reduce to a simmer, and simmer potatoes until soft and fork-tender, about 25-35 minutes.
- Drain potatoes well and return to empty pot.
- Working quickly, add warmed cream and butter, sour cream, granulated garlic, salt and pepper. Mash with a potato masher until mashed well and incorporated- be careful not to overmash or potatoes will get gummy.
- Fold in half of: chopped bacon, shredded cheddar, scallions and chives.
- Stir well and transfer to serving dish- smoothing top.
- Garnish with remaining cheddar, scallions, bacon then chives. Finish with more fresh-cracked black pepper. Serve immediately.
- Alternately, you could prepare in advance the day before and bake casserole-style before serving.
- Let dish come to room temperature 45 minutes before baking. Heat oven to 400 degrees and bake until warmed through, 35-40 minutes.