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Baked Potato Casserole

Baked Potato Casserole
Makes:
16
Prep Time:
15
minutes
Total Time:
60
minutes
based on
17 reviews
This Baked Potato Casserole has creamy potatoes, cheddar cheese and turkey bacon blended together and baked to perfection. This side dish is sure to put a smile on everyone’s face.

In this recipe:


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Ingredients:

  • 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/2 cup light sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
  • 6 slices turkey bacon, cooked and crumbled, divided
  • Sliced green onions (optional)

Directions:

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.


Reviews:

Review This Recipe
  •  Star(s)

    Baked Potato Casserole

    Carol Chaltron from Madison Heights, MI

    We love potato's and this is fantastic with one little change. I used prosciutto nice flavor.

  •  Star(s)

    Eat This

    tanya austin from Apo, AE

    My entire family loves this soup! Must cook this again!

  •  Star(s)

    Wonderful!

    Cathy Carlson from Silver Creek, NY

    I love potatoes so tried this. Yummy and easy! I used the evaporated milk but wonder if you could substitute regular milk? Also I mashed the potatoes instead of using a mixer cause my family likes the semi lumpy texture better.

  •  Star(s)

    Fantastic..

    CAROLE L. from Ocala, Fl.

    I saved this one for sure...best tasting and easiest to make..

  •  Star(s)

    great for a family

    Kathryn Teel from Branchville, NJ

    This was a great recipe the whole family liked and it was very filling which helped stretch the meat portion of the meal!

  •  Star(s)

    T COLEMAN

    tyresher coleman from Orlando, FL

    GREAT RECIPE,AND VERY EASY TO MAKE

  •  Star(s)

    best potatoes ever

    Loretta Estes from Rose Hill, IA

    my daughter said these were the best potatoes I had ever made. She really loved them. I will be making them again.

  •  Star(s)

    Baked Potato Casserole

    Joanne Littleton from Woodhaven, MI

    I baked my potatoes in the microwave insted of boiling them then followed the recipe, added 1/4 of milk instead of whole cup. It was great

  •  Star(s)

    baked potatoe casserole

    valerie gellner from Mill Valley, Ca

    I made this for our Christmas "Friends Potluck". It was a hit. I used Yukon Gold potatoes, low fat sour cream, pancetta, and added 3/4 cup ( or more) of Pecorino Romano cheese, it really helps to give it that extra special kick, making it a 5 star.

  •  Star(s)

    Quick and good!

    dana freeman from Loganville, Ga

    This is so much easier than twiced baked potatoes but just as good!

  •  Star(s)

    More like a meal than a side

    R May from

    I cut out all that prep work and used instant mashed potatoes. I thought this was tasty but very heavy. I served with meatloaf and it was just too much. This dish has a lot going on in it and it almost seems like you'd have to serve it as a meal on it's own with a salad.

  •  Star(s)

    Great & Easy

    Kenyon Macali from Ballston Spa, NY

    This potato dish was really good. Easy to make and tasted great. The only downfall is peeling all those potatoes, but it was worth it in the end.

  •  Star(s)

    quite delicious!

    Kathryn Levon from Camden, IN

    My husband thought this looked good...he's a tater kind of guy. I used red potatoes with skin on and the casserole turned out wonderfully.

  •  Star(s)

    Make it easier

    Kelly C from Arkansas

    Why not use frozen hashbrowns. Would cut out all the chopping and cooking of the potatoes.

  •  Star(s)

    Simply Delicious!

    Gerry Wilson from Lawton, OK

    I made this dish last night and my family loved it!I used Colby-jack instead of cheddar and omitted the onions. Next time I will try shredded Velveeta to keep it soft. You just have to try this recipe!

  •  Star(s)

    Lots of Compliments!

    Angela Daniels from CARO, MI

    A very nice spin for the potato. Made this for company and we all enjoyed it very much! Easy to make. It's a recipe I'll be sure to keep!

  •  Star(s)

    A lot of work

    Brenda Martin from Champlin, MN

    Good but a lot of work.

Nutrition Facts

Serving Size: 1/16 of recipe

Servings Per Recipe: 16 

  • Calories: 120
  • Calories from Fat: 40
  • Total Fat: 4.5g (7% of DV)
  • Saturated Fat: 2.5g (13% of DV)
  • Cholesterol: 5mg (6% of DV)
  • Sodium: 330mg (14% of DV)
  • Carbohydrates: 15g (5% of DV)
  • Dietary Fiber: 1g (6% of DV)
  • Sugars: 3g
  • Protein: 7g
  • Vitamin A: 6% of DV
  • Vitamin C: 20% of DV
  • Calcium: 25% of DV
  • Iron: 4% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Baked Potato Casserole

Ingredients

  • 8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into 1-inch chunks
  • 1 cup NESTLÉ® CARNATION® Evaporated Lowfat 2% Milk
  • 1/2 cup light sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups (8-oz. pkg.) shredded 2% cheddar cheese, divided
  • 6 slices turkey bacon, cooked and crumbled, divided
  • Sliced green onions (optional)

 

Directions

PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain.

PREHEAT oven to 350° F. Grease 2 1/2- to 3-quart casserole dish.

RETURN potatoes to saucepan; add evaporated milk, sour cream, salt and pepper. Beat with hand-held mixer until smooth. Stir in 1 1/2 cups cheese and half of bacon. Spoon mixture into prepared casserole dish.

BAKE for 20 to 25 minutes or until heated through. Top with remaining 1/2 cup cheese, remaining bacon and green onions. Bake for an additional 3 minutes or until cheese is melted.

TIP:
• This casserole can be assembled ahead of time and refrigerated. Cover with foil and bake at 350° F for 40 to 45 minutes or until heated. Uncover; top with cheese, bacon and green onions; bake for an additional 3 minutes or until cheese is melted.

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