Loaded Baked Potato Casserole
Prep Time: 20 min
Cook Time: 40 Min
Serves 8 Servings
Difficulty Easy
Ingredients
- 1 1/2 lbs. small russet potatoes
- 3 tsp. salt
- 3 Tbsp. Crisco® Butter Flavor All-Vegetable Shortening
- 2 Tbsp. all-purpose flour
- 1 1/4 C. milk
- 1/2 tsp. pepper
- 1/2 tsp. Spice Islands® Garlic Powder
- 1 C. sour cream
- 2 C. shredded Cheddar cheese
- 3 Tbsp. sliced fresh chives
- 4 strips bacon
Directions
- CUT potatoes into 1-inch pieces. Place in large saucepan. Cover potatoes with water. Add 2 tsp. salt. Bring to a boil over high heat. Reduce heat and simmer 15 minutes or just until potatoes are fork-tender.
- HEAT oven to 350°F. Coat 2-quart shallow baking dish or 9-inch square baking pan with no-stick cooking spray.
- MELT shortening in medium saucepan over medium heat. Whisk in flour. Gradually whisk in milk. Add pepper, garlic powder and remaining 1 tsp. salt. Bring to a boil, whisking constantly. Remove from heat. Stir in sour cream, 1 C. cheese and 2 Tbsp. chives.
- DRAIN potatoes. Place in baking dish. Pour sauce evenly over potatoes. Top with remaining cheese and bacon.
- BAKE 20 to 25 minutes or until bubbly and golden brown. Let stand 10 minutes before serving. Sprinkle with remaining chives.
