Hello, Monday. We meet again. Hope everyone had a great 4th of July weekend. With most of our friends being out of town with family obligations and weddings, we didn’t have any exciting plans for the 4th. We decided against fighting the crowds at the beach, and instead got some things done around the house. We spent the day cleaning out our cars, packing away Avery’s newborn clothes that are too small (SOB!), and going through closets. Exciting right? Later that night we went out to dinner, and watched a Redbox movie in bed while we listened to our neighbors set off fireworks in their backyards. Even though it wasn’t your typical 4th of July celebration, we still had a great day off together.
Don’t worry though, we got our fair share of red, white and blue festivities in the next day at a picnic with Brad’s family. We were having the typical burgers and hot dogs, so I wanted to bring along some sort of potato casserole to contribute to the meal. Most of the recipes that I’ve seen involve frozen hashbrowns and processed cheese, and while they may taste good, I try to stay away from cheese that resembles a Jell-o jiggler. 😉
In case it wasn’t obvious by the name of the recipe, this casserole resembles that of a loaded baked potato, as it is loaded with cheesey, bacon-ey, onion-ey goodness. (Yes, those are all words.) The best part is that you leave the skins on, so there is no potato peeling involved. You can also assemble it ahead of time, keep it in the fridge and just bake when you need it. It’s a great dish to take to picnics, or to serve at your next party.
*For a lighter version, you can use light sour cream or greek yogurt, low-fat cream cheese, and turkey bacon.
- 1 pound thick cut bacon, cooked and chopped
- 3 pounds red potatoes, washed and diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 cup sour cream
- 1 (8 ounce) package cream cheese
- 2 cups shredded mild cheddar cheese
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 3 scallions, chopped
- Preheat the oven 400°F.
- In a large bowl, combine the sour cream, cream cheese, 1 cup of the cheddar cheese, salt and pepper until well combined. Add the potatoes, diced onion, garlic and ¾ of the bacon and mix until well combined.
- Spread the potatoes into a greased 9x13 pan, then cover with foil. Bake for 60-70 minutes or until the potatoes are fork-tender. Remove from the oven, stir, then sprinkle with the remaining cheese, bacon and scallions. Bake uncovered for an additional 10-15 minutes or until the cheese is melted.
Source: Adapted from The Slow Roasted Italian