Loaded Baked Potato Casserole

This casserole has all the flavor of a loaded twice baked potato. This casserole is the perfect addition to any meal or even Holiday dinners. On top of that it is colorful and easy to make.

This dish is also much easier on whoever is the cook.

You know there are times that I just do not feel like scooping and mashing the potatoes, especially after a long day.

This casserole actually makes it easier to feed a family without doing single potatoes for each.

Frequently Asked Questions:

            Is it better to use fresh cooked bacon or already prepared and packaged?

I prefer the freshly made and crumbled bacon. The flavor is just better all the way around.

            Can I store the leftover casserole?

Be sure to allow it to cool completely. Then cover with an airtight lid or tightly with plastic wrap. Then it can be placed in the refrigerator for up to 4 days.

            Can I freeze this casserole?

This can be frozen for a short time. I would not freeze it for more than 3 months.

What do you need to make Loaded Baked Potato Casserole

5 pounds baking potatoes, washed and pricked with a fork

8 ounces Sour Cream

1 cup mayonnaise

½ cup yellow onion, diced

½ cup bacon bits, cooked and crumbled

½  cup butter, melted1 ounce Ranch Dressing seasoning mix

How to make Loaded Baked Potato Casserole

FIRST STEP:

Preheat the oven to 400*

Scrub and prick the potatoes with a fork

a)

b)

SECOND STEP:

Bake for one hour then set to the side to cool

THIRD STEP:

Cut the potatoes into chunks

a)

b)

c)

FOURTH STEP:

Preheat the oven to 350*

In a large bowl combine the melted butter, sour cream, mayonnaise, ranch dressing powder, bacon bits and diced onion

Stir until well mixed

a)

b)

FIFTH STEP:

Toss the potato chunks in and stir to cover each potato chunks

Spoon the potatoes into a baking dish

a)

b)

c)

Bake for 45 minutes, until bubbly

a)

b)

c)

d)

YAY!

Enjoy!

YUM!