There’s a few different ways that you can make this, so that you can enjoy something a little bit different each time that you make them. Just think about how you would like to eat your baked potato, and that’s exactly how you could whip this together. I have done it with the bacon and other items this recipe call for, but I have also done it with leftover chili and cheese or a broccoli and cheese version as well. They are all super tasty and huge crowd pleasers so…. go crazy with it!
Check out what they are saying about this recipe over at Group Recipes:
“Wow – looks and sounds delicious! It’s like all my friends have arrived for the party.”
It’s everything you love about a baked potato in a simple casserole dish.
Ingredients
8 – 10 baking potatoes ( About 7 lbs)
1 lb. cooked crumbled Hormel bacon
3 cups Daisy sour cream for a denser use 2 cups
3 cups shredded Sargento sharp cheddar cheese
3 cups shredded mild cheddar cheese (save 1 1/2 c. for top)
1 cup heavy cream
4 scallions (or a handful of chopped chives) chopped fine
Stick of butter and a small amount to coat the casserole dish
3 eggs beaten
2 tsp salt
2 tsp freshly ground pepper
Instructions
Oven at 350 degrees
Wash the potatoes, prick them and bake in the manner you are accustomed to
Cut each potato in half and scoop out (save the skins for “Potato Skins”)
put into a large bowl
Add a stick of butter and run a masher over the potatoes but don’t turn them into mashed potatoes
Add all of the other ingredients and turn to incorporate everything evenly
Place in a buttered casserole dish at least 9 x 13 in size
Sprinkle with reserved cheddar cheese
Bake for40 minutes or until bubbly and golden
I have added cooked broccoli, sauteed until tender cabbage, cauliflower-whatever you enjoy in a baked potato
USE RED NEXT PAGE LINK BELOW
NEXT PAGE >>
Quick Tip: Try with pepper jack and hot sauce for a little bit of an extra kick.
Thanks again to Group Recipes for this simple yet scrumptious recipe.
