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Saturday, May 6, 2017

Stuffed Baked Potato Casserole

Gluten free


  • 8 slices Bacon, cooked


  • 1/4 3 1/2 to 4 lbs russet potatoes
  • 1/2 bunch Green onions

Baking & Spices

  • 1/2 tsp Black pepper, freshly ground
  • 1 tsp Salt


  • 1/4 cup Butter
  • 1 1/2 cups Cheddar cheese
  • 1/2 cup Cream cheese
  • 1/4 cup Milk, whole or low-fat
  • 1/2 cup Sour cream

  •  Place the potatoes in a large saucepan and add enough cold, salted water to cover by 2 inches. Bring to a boil over med-high heat. Cook the potatoes until tender, about 15 minutes. Drain well.
 Preheat the oven to 375°F.

Transfer the potatoes back to the saucepan. Using a masher, mash the potatoes until almost smooth. Add the cream cheese, sour cream, butter, milk, salt and pepper. Continue mashing until the mixture os smooth.

Stir in 1 cup of the cheese and half the bacon.

4. Spoon the mixture evenly into a lightly oiled 3-quart casserole dish. Use a spatula or fork to make an irregular surface.

5. Bake for 20 minutes. Top with remaining cheese, bacon and green onions. Bake for 5 more minutes to melt the cheese. Serve immediately.


  1. OH my! That Looks amazing! Pinned.

    1. thank you for pinning I appreciate it. You should try to taste it some time it is delicious
      thanks for stopping by


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