Home >
Just for you >
Cheesy Bacon Potato Casserole >
Page 2
- 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
-
- Preheat oven to 350 degrees Fahrenheit and spray a 9 by 13 inch casserole dish with nonstick cooking spray.
-
- 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.
-
- Meanwhile, cook bacon in a large skillet. Remove to a paper towel lined plate and crumble once cool.
-
- In a large bowl, add drained potatoes, melted butter, and seasonings. Stir to coat.
-
- 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.
-
- Pour potato mixture into the casserole dish. Sprinkle the top of the potatoes with additional half cup cheddar cheese and bake for 15 minutes.
- Remove from oven and top with extra bacon and parsley if desired before serving.
Back to Top