This side dish isn’t quite a loaded potato, and it isn’t quite a casserole, so we’ve deemed this recipe the “Double Loaded Baked Potato Pie.” I know, that’s quite a mouthful of a name, but each mouthful of this potato dish is filling and mouthwatering!

The potatoes are perfectly creamy, the bacon is crisp, and the cheese is so gooey and yummy. While it’s a great side dish for all of your home cooking, it’s also an awesome idea for parties or potlucks. I’ve never heard one person say they don’t like my recipe, and everyone always asks for it, so here it is!

 

Ingredients:

10-12 medium potatoes, scrubbed clean (do not peel!)

1/2 cup (1 stick) butter

1 1/2 cups sour cream

1 envelope ranch dressing mix

1 teaspoon garlic salt

1 tablespoons dry parsley

3 cups grated cheddar cheese (save 1 1/2 – 2 cups for the top)

1 cup milk

bacon bits (store-bought or home-cooked), & green onions or chives, sliced

Instructions:

Boil potatoes in skins until fork-tender, approx 20 minutes. using a kitchen towel and the edge of a fork, peel potatoes. mash with a potato masher making sure to leave some lumps.

Add the butter, sour cream, ranch mix, garlic salt, parsley, some of the cheddar cheese, and milk. mix well. you should end up with a consistency that is a little thicker and chunkier than mashed potatoes.

Pour potato mixture into a 9×13 pan. bake, covered with foil, at 350 for 20 minutes. uncover and add remaining cheese, 1/2 lb. bacon bits, and chopped green onion or chives. bake 10 minutes more. enjoy!

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Quick Tip: Let your milk stand for just a couple minutes before using. Cold milk will make your ingredients seize up.

Recipe courtesy of: Live Craft Eat

Image courtesy of: The Chunky Chef