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Baked Potato Casserole MICHAEL SYMON

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Well your new favorite dish has arrived!

ingredients
BAKED POTATO CASSEROLE
2 tablespoons olive oil (plus more for greasing)
8 Russet potatoes (washed and pricked with a fork)
1/2 pound thick sliced bacon (finely diced)
1/2 cup panko breadcrumbs
3/4 cup white cheddar cheese (shredded)
2-3 scallions (root ends removed, finely sliced)
1 8- ounce package package cream cheese (softened)
1 cup unsalted butter (softened)
Kosher salt and freshly ground pepper (to taste)

directions
Preheat oven to 400ºF. Brush an 8 x 8-inch baking dish with olive oil and set aside. Line a baking sheet with foil and set aside.
Place the potatoes on the prepared baking sheet and rub with olive oil. Bake until tender, about 45 minutes-1 hour. Remove from the oven and set aside until cool enough to handle.
Lower the oven temperature to 350ºF.
To a large mixing bowl, add the cream cheese. Remove the skins from the baked potatoes then rice them into the bowl with the cream cheese. Season well with salt and pepper, then gently fold and mix to combine. Spread the potato mixture into the prepared casserole dish.
In a medium saute pan, cook the bacon until crisp, about 5-7 minutes.
In a medium bowl, add the cheddar cheese and top cheese with the crisp bacon. Stir in the panko and scallions then spread evenly on top of potato mixture. Bake for 20-30 minutes, until golden brown and crisp on top. Remove from the oven and allow to cool slightly before serving.
Tip: Get creative! Give the casserole your own personal flair by adding your favorite baked potato toppings.

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