Baked Potato Casserole Recipe | Yummly
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Baked Potato Casserole

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Linda Calvert: "I was a bit confused about whether to use regular…" Read More
8Ingredients
65Minutes
320Calories
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Ingredients

US|METRIC
8 SERVINGS
  • 8 potatoes (medium, about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
  • 1 cup 2% milk (evaporated)
  • 1/2 cup light sour cream
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 cups shredded cheddar cheese (divided)
  • 6 slices turkey bacon (cooked until crispy and crumbled)
  • sliced green onions
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    NutritionView More

    320Calories
    Sodium27% DV650mg
    Fat20% DV13g
    Protein29% DV15g
    Carbs12% DV37g
    Fiber16% DV4g
    Calories320Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol45mg15%
    Sodium650mg27%
    Potassium1010mg29%
    Protein15g29%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate37g12%
    Dietary Fiber4g16%
    Sugars4g8%
    Vitamin A8%
    Vitamin C70%
    Calcium30%
    Iron15%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Linda Calvert 3 years ago
    I was a bit confused about whether to use regular milk or evaporated milk, as one was listed in the ingredients and the other was listed in the directions. I used regular milk and it turned out just fine. I thought that it needed to rest for 10 minutes or so after coming out of the oven to allow it to firm up a bit. Flavor was great and everyone loved it. I will definitely make this again, but will allow for the extra time to let it rest before serving. I made it with russet potatoes and left the skin on.

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