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Baked Potato Casserole for a Crowd

Source of Recipe

From "Picnics, Potlucks, & Porch Parties" by Aimee Broussard


Recipe Introduction

"If there were Academy awards given for potluck dishes, this Baked Potato Casserole would be a winner. The acceptance speech would sound something like, 'I owe it all to the potatoes who have supported me. To the massive amount of cheese - you have been with me every step of the way. And lastly, to you, bacon - you complete me.' Sorry to be so cheesy, but I think you get the picture. This casserole is good!"

List of Ingredients

◦  5 pounds red potatoes, cooked, cubed
◦  1 pound sliced bacon, cooked and crumbled, divided
◦  1 pound Cheddar cheese, cubed
◦  1 large onion, finely chopped
◦  1 cup mayonnaise
◦  1 cup sour cream
◦  1 Tbsp chopped fresh chives
◦  1 tsp salt
◦  ½ tsp black pepper
◦  2 cups shredded Cheddar cheese


Recipe

In a large bowl, combine potatoes and crumbled bacon (reserve ¼ cup for topping).

In another large bowl, combine cubed cheese, onion, mayonnaise, sour cream, chives, salt, and black pepper. Add to potato mixture, tossing gently to coat.

Transfer to a greased 4½-quart baking dish. Top with shredded cheese and remaining crumbled bacon.

Bake, uncovered, at 325° F for 50 to 60 minutes. Casserole will be bubbly and lightly browned.

Garnish with additional chives, if desired.


Serves 8 to 10