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Cheesy Bacon Potato Casserole

  • 2 pounds red potatoes or other tender skinned potato (see note below)
  • 2 tablespoons unsalted butter
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon dried parsley
  • 1/3 cup sour cream
  • 2 1/2 cups shredded sharp cheddar cheese, divided
  • 6 pieces bacon, divided
    1. Preheat oven to 350 degrees Fahrenheit and spray a 9 by 13 inch casserole dish with nonstick cooking spray.
    1. Dice potatoes into bite-size pieces. Place in a large pot and cover with hot water. Boil potatoes for 12 minutes or until fork-tender. Drain.
    1. Meanwhile, cook bacon in a large skillet. Remove to a paper towel lined plate and crumble once cool.
    1. In a large bowl, add drained potatoes, melted butter, and seasonings. Stir to coat.
    1. Allow the potatoes to cool for 5 minutes, then stir in sour cream, cheese, and bacon, reserving 1/2 cup each of cheese and bacon for the topping.
    1. Pour potato mixture into the casserole dish. Sprinkle the top of the potatoes with additional half cup cheddar cheese and bake for 15 minutes.
  1. Remove from oven and top with extra bacon and parsley if desired before serving.