Over this summer we spent some time with my family in Florida. On our last trip, unlike so many trips before, I was never asked to step into the kitchen.
If you know anything about me or my family you know this is unusual. I mean when I visit, I am generally in the kitchen from morning till night.
No worries though, there was no lack of fabulous food. I couldn't believe all the crazy smokin' my brother in law did on the grill. Smoked ribs, pork roast, chicken... Oh my.
Then as if that wasn't enough, he prepared these crazy cheesy potatoes. They were sooooo good. I swear I had two plates full.
He also made a baked macaroni casserole that I am freaking out over, but I will get to that in a few weeks.
Well apparently aside from being taken in by all the meat, Chad was in so awe of this potato bake that he made.
As soon as we got home he started asking about the potato bake. Well, I decided to take matters into my own hands.
Cheesy potato bake kicked up about 12 notches. 3 cheeses, sour cream and bacon come together in this fully loaded extreme cheesy potato casserole to tantalize your taste buds.
Rich, creamy and packed with ooey gooey cheese.
It's truly one for the record books, or your recipe file. You decide.
Dinner's Ready!
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Helpful Tips to make Fully Loaded Extreme Cheesy Potato Casserole:
- Make ure to cook until potatoes are fork tender before adding cheese.
What you will need to make Fully Loaded Extreme Cheesy Potato Casserole:
- Mixing Bowls- I like a variety of mixing bowls and prep bowls and this set has them all.
Enjoy!
With love from our simple kitchen to yours.
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Check out more of our favorite casserole recipes:
Cheesy Potatoes AuGratin
Bacon Cheddar Beer Potatoes Au Gratin
Boston Market Copycat Sweet Potato Casserole,
Bacon Cheddar Beer Potatoes Au Gratin
Boston Market Copycat Sweet Potato Casserole,
Fully Loaded Extreme Cheesy Potato Casserole
Cheesy potato bake kicked up about 12 notches. 3 cheeses, sour cream and bacon come together in this Fully Loaded Extreme Cheesy Potato Casserole to tantalize your taste buds. Rich, creamy and packed with ooey gooey cheese this simple recipe is a keeper!
Ingredients
- 1 pound thick cut bacon, cooked and chopped
- 2 pound red potatoes, washed and diced
- 1 cup sour cream
- 1 (8 ounce) package cream cheese
- 1 (8 ounce) package shredded mild cheddar cheese
- 1 (8 ounce) package shredded Colby jack cheese
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 scallion, chopped
Instructions
- Preheat oven 400°F.
- In a large mixing bowl combine sour cream, cream cheese, cheddar cheese, salt and pepper. Stir until well combined. Add potatoes and ¾ of chopped bacon. Mix until well combined.
- Pour into a greased (6"x10") baking dish. Cover with aluminum foil and bake for 60-75 minutes, until potatoes are fork tender. Remove from oven. Stir. Sprinkle Colby Jack cheese over top and bake 15 minutes uncovered.
- Sprinkle casserole with reserved bacon and scallions.
- Serve and enjoy!
Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.
Copyright ©2016 The Slow Roasted Italian – All rights reserved.
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You didn't say what to do with the scallions and black pepper!!
ReplyDeleteThe black pepper goes int he mixing bowl with the salt. The scallions are for a garnish after it is cooked. Enjoy!
DeleteActually, he did.
DeleteHey Donna can I make this recipe with white potatoes instead of red? Is there a difference?
DeleteI wanna scream looking at that. Why is that not for dinner tonight?!? Cheese and taters are like one of the best matches in the world, right?
ReplyDeleteCheese and potatoes are perfect for breakfast, lunch and dinner. Yum!
DeleteThe picture looks like it has some type of green chili or jalapeno pepper...just curious.
ReplyDeleteThat is a scallion (green onion) garnish. You can skip it if you prefer. Enjoy!
DeleteWife was wanting a loaded potato salad for her work's BBQ cookout that we are doing. I like this idea even better.
ReplyDeleteI am thinking of adding chicken and making it a one pan meal!!
ReplyDeleteTry adding ham to this recipe. It is really good :)
ReplyDeleteHi can these potatoes be made in crockpot
ReplyDeletelove this ,so yummy for the fall and football season
ReplyDeleteLooks delicious! Can't wait to try it.
ReplyDeleteI made it yesterday night for my family and they couldn't stay out of it that's how good it was...
ReplyDeleteThis is very good cold like potato salad.
ReplyDeleteI can feel the pounds piling on....... looks sooooo good!
ReplyDeleteI made these last night and they were awesome! Everyone loved them!
ReplyDeleteThis is positively the best thing to happen to potatoes.
ReplyDeletePinning, making, diving in face first.
Cheers!
Anyone have any ideas about making these then serving a day later? Reheating tips?
ReplyDeleteThis looks wonderful - but my store has so many different sizes of potatoes. How much is this in cups or pounds? Thanks.
ReplyDeleteThe recipe says 2 pounds!
DeleteI wonder if I could use cube hash browns or regular hash browns.
DeleteThis is the most glorious of all bakes potato casserole recipes. Have made it several times. Though still waiting for a post on your Brother-In-Laws Baked Macaroni Casserole recipe. Please post it soon.
ReplyDeleteI just don't know how you do it! I need more hours in the day to make all your yummy recipes Donna xoxo
ReplyDeleteMade these last year for Easter dinner and they were absolutely delicious. Will be making them again this year again for Easter.
ReplyDelete6 X 10 seems like an odd sized dish. I'm assuming an 8 X 8 or 9 X 9 would work ok? Should feed about 6 people?
ReplyDeleteCould you use the frozen bag of potatoes ?
ReplyDeleteThe cook time and may vary. I am sure it can be done, but I have not tested it to give you the exact instructions. Keep an eye on the potatoes after about 35 minutes. They will cook faster. Enjoy and let us know how it goes.
DeleteCan this cooked in a crockpot? Never answered.
ReplyDeleteHow many servings does this make? Can I use 9 by 13 dish? Thank you!
ReplyDeleteI used 9X13
DeleteMy goodness, this is so delicious. Trying to keep it as vegetarian as possible, I used 1 pkg of vegan shredded cheddar and then topped it with vegan shredded parmesan for final 15 minutes. I thought the 6x10 pan would be too small, but it was perfect. Looking forward to leftovers all week!!!
ReplyDeleteThis was a big hit even with the youngest that just doesn't care for carb stuff. He had 3rds!!! I always made out of oven version but this is just better. This will be the one made from here on out!!!
ReplyDeleteMy granddaughter always requests twice baked potatoes at least once a year. My recipe is good but time consuming. I bet she (and my entire cheese-loving family) would devour this in no time. Giving it a try
ReplyDeleteCan I not use the bacon? Just trying to not have to clean up the grease lol
ReplyDelete