Maggie Monday: Baked Potato Casserole

Potato….cheese…bacon….’buff said. Here’s Maggie….

This is another recipe that showed up in my Facebook newsfeed at just the right time. We had a picnic to attend, and I needed a new recipe to try. This one looked great so I hit PRINT!

I doubled the amount of sour cream called for in the original recipe. I knew I wanted my dish to be a bit more creamy and decadent, so what the heck. I may or may not have used more than two cups of shredded cheese. (OK- closer the 3 cups…)

Another change I made was to double the bacon, and cook half of the chopped onion with the bacon. I chose to top the casserole with the bacon and onion mixture so it stayed crisp. The recipe said to mix the crisp bacon into the potato mixture, but I knew that would make it soft and soggy. No thanks. Plus, it makes the casserole pretty!

This was a hit at the picnic- took home an empty dish, and had several requests for the recipe. Husband loved it too! This one is a keeper!

 IMG_2187 - Featured Size

Baked Potato Casserole

Recipe adapted from Very Best Baking

What you need:

  • 8 medium-size potatoes, peeled and chopped into 1-inch chunks
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 cups shredded cheddar cheese (divided)
  • 12-14 slices of bacon, cooked and chopped
  • 1 large sweet onion, chopped, divided
  • 1 cup sour cream
  • Green onions or fresh chives for garnish

What you do:

  1. Preheat the oven to 350 degrees F.
  2. Put the chopped potatoes into a large saucepan and cover with water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. (You could also bake the potatoes in the oven and then cut them into chunks.)
  3. Put the potatoes back in the saucepan
  4. Cut bacon into pieces and brown until crisp.
  5. Add half of the chopped onion to bacon when it is cooked about half way.
  6. Drain bacon and onion on paper towels and set aside.
  7. In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, and rest of the onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.
  8. Grease a 2.5- to 3-quart casserole dish with cooking spray, and then spoon the mixture into the dish.
  9. Bake for 20 to 25 minutes, then top the dish with the bacon onion mixture and remaining cheese and let it bake for another 3-5 minutes, or until the cheese has melted.
  10. Sprinkle with chopped green onions or chives


Tags: , , , , , , , , , , , , , , , , ,

Categories: Baking3, Cheese3, Guest-Maggie, Pork2, Side Dish, Vegetable4

Author:The Ranting Chef

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6 Comments on “Maggie Monday: Baked Potato Casserole”

  1. June 30, 2014 at 11:20 am #

    Reblogged this on Blogging from Joy's Kitchen and commented:
    yum yum yum


  2. June 30, 2014 at 11:24 am #

    Maggie – ‘Color Me Happy’ !! I’ve been looking for something exactly like this – something delicious, decadent, creamy, cheesy and awesome – and great to bring to picnics or to serve at my own bbqs!! Oh yeah – this is PERFECT !!! (I never like to make the same-old, same old…. I like to make/bring something that makes people go, “Hot Damn! This is amazing!!)


  3. June 30, 2014 at 11:47 am #

    This recipe is too good to miss…. I’m also posting it on Facebook so my friends can see it !!


  4. June 30, 2014 at 12:02 pm #

    Oh, this just looks wonderful! Can’t wait to try this )


  5. Fran
    July 2, 2014 at 11:29 pm #

    I need to try this.


  6. July 17, 2014 at 6:23 am #

    wow.. its look amazing, i hope its test same as it looks 🙂


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