Dinner Recipe | Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

4 lbs Red Potatoes, cut into quarters
1/4 cup Butter (Softened)
1/4 cup Milk
1/2 cup Sour Cream
1 tsp Better Than Buillon Chicken Base
1 tsp Salt
1/2 tsp Pepper
1/2 tsp Garlic Salt
1/2 tsp Garlic Powder
2 cups Cache Valley Creamery Cheddar Cheese, Freshly grated (Divided)

  • Boil potatoes in a large pot of water for about 25 minutes or until tender. Drain well and return potatoes to the pot. Mash the potatoes with a potato masher.
  • Preheat oven to 350 degrees F. Spray a 13x9 inch baking dish with nonstick cooking spray and set aside.
  • Add sour cream, butter, milk, salt, pepper, bouillon chicken base, garlic salt and garlic powder to the mashed potatoes. Mix well with a mixer or large spoon.
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