Green onions, bacon, and Cheddar are all generously topped off in a warming baked potato dish.
| Prep Time: | 20 mins |
| Cook Time: | 50 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 10 |
| Yield: | 1 (9×13-inch) casserole |
Ingredients
- 10 Yukon Gold potatoes, peeled and halved
- 6 slices bacon
- 2 cups shredded Cheddar cheese, divided
- 1 cup evaporated milk
- 1 cup sliced green onions, divided
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to the pot to dry.
- Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on a paper towel-lined plate; crumble and set aside.
- Combine 1 1/2 cups Cheddar cheese, evaporated milk, 1/2 cup green onions, sour cream, 1/2 of the crumbled bacon, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread mixture into the prepared baking dish.
- Bake in the preheated oven for 25 minutes. Sprinkle with remaining Cheddar cheese, green onions, and bacon. Return to the oven and continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts
| Calories | 279 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 42 mg |
| Dietary Fiber | 2 g |
| Protein | 13 g |
| Saturated Fat | 8 g |
| Sodium | 542 mg |
| Sugars | 3 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
A favorite dish that never lasts at any function. Empty dish evertime & asked for this recipe everytime as well.
I baked the potatoes in the air fryer, scooped out the potatoes and went from there. I also used butter and 1/2 and 1/2!
This was perfect with our ham dinner. I used half and half, added butter and added onion to the potatoes while they were boiling for a little extra flavor. Thank you for this recipe!!
Super easy and quick to make. Which is perfect if you have a newborn that is breastfed and fussy. I added extra cheese (I’m from WI so extra cheese is a given) and bacon to mine; turned out perfect!!
I made this with unpeeled red potatoes and baked the casserole so the edges were crispy. I added the green onions and bacon after the casserole was baked. Grandkids loved it and had 3 helpings each!
Great recipe! I had potatoes I needed to use up as well as the majority of the ingredients, so it was practical and easy to make. I did not have scallions/green onions, but I did add a layer of Steamfresh broccoli in the last 5 minutes of bake time. I might try some breadcrumbs or black olives next time around.
This is a GREAT recipe. Thanks for sharing! I tend to make casseroles the day before Thanksgiving so they have a chance to sit and let the flavors meld, but this recipe causes me problems because I can’t keep people from “sampling” it early. Lesson learned: Next year either make an extra batch, or set out a decoy!
I used whole milk instead of evaporated. I also added butter, seasoned salt, and Mrs. Dash (original). It turned out amazing!
My family loves it.
Excellent side with ANY entree!
An easy & fairly quick meal. My kids loved it when they were younger & living at home.
So easy and the family has already asked for it again. I used unpeeled potatoes for a little extra vitamins.
I enjoyed this dish. Made it for our Christmas dinner. Lot’s of flavor. I probably made it more ‘mushy’ than I will next time.
Loved it
Oh My Goodness!! This is a Jewel of a dish!!
I made it according to the original recipe and it was delicious ! The only thing I would do different is cut the recipe in half for family of four !
This was easy and very tasty. I did use more cheese but otherwise followed the recipe. I cooked and mashed the potatoes and assembled the casserole ahead of time and put into fridge for a couple of hours until wanted to bake it.
This was a hit at our Christmas dinner! Everyone loved it, and there were no leftovers. I used 12 potatoes, a cup of sour cream, a pound of bacon, I also added 1 1/4 cube of butter regular milk instead of canned milk, and extra cheese. Will definitely make this again!
so good! I made it with veggie bacon & my son doesnt like mashed spuds so i kept it chunky & it was awesome. my family loved it
Definitely a keeper recipe! I did make a change: reduced the amount of potatoes by half, but left all other ingredient volumes the same, and substituted half and half for the evaporated milk. Great tasting, nice texture and very aesthetically pleasing because of the colors. Will certainly make again.
Nice presentation…basically loaded mashed potatoes.