Loaded Red Potato Bake
Servings: 4
Total Time: 1 hour 15 minutes
Ingredients
3 lbs red potatoes, scrubbed and quartered
1/2 lb sliced bacon
1/2 cup sour cream
1/2 cup whole milk
4 TBSP butter, softened
1 1/2 cups shredded sharp cheddar cheese
3 green onions, sliced thin
salt & pepper
Directions
1. Add the potatoes to a large pot and cover with water. Add 1 TBSP salt and bring to a boil over medium-high heat. Cook until tender, about 20 minutes. Drain and set aside.
2. Dice the bacon and cook in a pan over medium heat until crispy, about 6 mnutes. Drain on paper towels and set aside.
3. Preheat the oven to 350° F.
4. In a large bowl combine the sour cream, milk, butter, half the cheese, half the cooked bacon, half the green onion, 1/2 tsp salt, and 1/2 tsp pepper.
5. Lightly mash the potatoes and fold them into the sour cream mixture.
6. Spoon the potato mixture into a 2 quart baking dish and bake uncovered in the preheated oven for 25 minutes.
7. Top with the remaining cheese and bacon then sprinkle on the remaining green onions. Bake for 5 more minutes or until cheese is melted.
2. Dice the bacon and cook in a pan over medium heat until crispy, about 6 mnutes. Drain on paper towels and set aside.
3. Preheat the oven to 350° F.
4. In a large bowl combine the sour cream, milk, butter, half the cheese, half the cooked bacon, half the green onion, 1/2 tsp salt, and 1/2 tsp pepper.
5. Lightly mash the potatoes and fold them into the sour cream mixture.
6. Spoon the potato mixture into a 2 quart baking dish and bake uncovered in the preheated oven for 25 minutes.
7. Top with the remaining cheese and bacon then sprinkle on the remaining green onions. Bake for 5 more minutes or until cheese is melted.
