Thursday, July 29, 2010

Baked Potato Casserole #88

This delightful little cheesy potato casserole came from Taste of Homes magazine.  Look at the ingredients.  What's not to like?  I'm sure it's low in fat too! :)

The case:

5 pounds red potatoes, cooked and cubed
1 pound sliced bacon, cooked and crumbled
4 cups cubed Cheddar cheese
4 cups shredded sharp Cheddar cheese
1 large onion, finely chopped
1 cup mayonnaise*
1 cup sour cream
1 tablespoon minced chives
1 teaspoon salt
1/2 teaspoon pepper

In a large bowl, combine potatoes and bacon. In another bowl, combine the remaining ingredients; add to potato mixture ad toss gently to coat. Transfer to a greased 4-1/2-qt. baking dish. Bake, uncovered, at 325 degrees F for 50-60 minutes or until bubbly and lightly browned.

The ruling:
I used half a pound of bacon in my pasta dish last night, so I used the other half in this today.  I didn't see the point in opening another pack.  I also only mixed 4 cups of cheese in with the potatoes- half cheddar and the other half a Monterrey jack and Colby blend.  Then a added another cup on top.  I just thought 8 cups of cheese sounded like a whole lot!

Wow! I have hit a home run on this one!  The texture of the potatoes with the cheese and mayo/sour cream mixture is perfect.  I was afraid the potatoes might get to soft after boiling them and baking them for 1 hour, but they were spot on!  The saltiness of the bacon added wonderful flavor as well.  Just when I thought these couldn't get any better, I added ranch dressing.  They were kicked up another notch!  I now feel like I need to get on the elliptical machine for 4 or 5 hours, but that's okay.  Maybe later.

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