I love having The Big Guy here at night. We can finally cook together, which is way more fun (and less work for me)! His work schedule still sucks (for him), but he gets to spend more time with us, which everyone appreciates.
The potatoes take the longest prep time, so an extra set of hands is always nice. He peeled, I sliced. The perfect combination. Kind of like the ingredients in this dish.
I have also been hard at work enhancing my photography skills. I’m still a work in progress, but so much better than I used to be! What do you think?
Gah. I just love these downward shots! Gives the pictures depth and range. Still laughing at the wayward chive on the plate, though.
You can serve this baby as a side dish or a main dish – breakfast, lunch, or dinner. Yeah – it’s that good.
Loaded Potato Casserole
*adapted from Sippity Sup
What you need:
- 5 lb russet potatoes (I prepared a 10 lb bag – we really like potatoes)
- 1 lb bacon, roughly chopped (before cooking)
- 8 oz cream cheese
- 1 C unsalted butter, melted
- 1 1/2 C sour cream
- 0.66 oz chives, roughly chopped (optional – green onions would work well here too)
- 3 C cheddar cheese, grated
- salt, to taste
- pepper, to taste
- garlic powder, to taste
- onion powder, to taste
Preheat oven to 350°F.
- Peel potatoes, and cut into 1-inch chunks. Place in a large saucepan and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
- Heat a large skillet over medium heat. Add bacon, and cook until crisp and browned. Transfer to paper towels to drain; let cool.
- Using a fork or potato masher, mash the potatoes in their pan until light and fluffy. Add the cream cheese, butter, and sour cream, and stir until combined and smooth. Add half the chives, 2 cups cheddar cheese, half the bacon, and spices. Stir until well combined.
- Transfer to a greased 3-quart casserole dish. Top with remaining cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon and chives.
- Serve hot and enjoy!