Skip to content

Favorite Side Dish Recipe

July 8, 2011

I love to eat. Have you noticed? I adapted this from Paula Deen’s Baked Potato Salad. It is SO yummy, greasy, and perfect with ribs, steak, chicken, or anything off the grill! Here you go.

Baked Potato Casserole

  • 5 lb bag butter potatoes, unpeeled, scrubbed, and cubed (I usually use 3/4 of the bag)
  • 1 TBSP fresh rosemary leaves
  • 2 TBSP Extra Virgin Olive Oil
  • Salt and Pepper
  • 1 8 oz container sour cream
  • 1/2 cup mayonnaise
  • 6 strips bacon, fried and crumbled
  • 1/2 cup butter, melted
  • 1 envelope ranch dressing mix
  • 2 cups shredded sharp white cheddar cheese

Pre-heat oven to 400. Place cubed potatoes, rosemary, EVOO, and a little salt and pepper in a bowl and toss to coat the potatoes. Place potatoes on baking stone and roast at 400 for 25-30 minutes or until tender.

When potatoes are done, turn oven down to 350. Put potatoes in large bowl. Add the sour cream, mayonnaise, bacon, butter, ranch dressing mix, and 1 1/2 cups of the cheese. Mix well. Pour mixture into large casserole dish. Top with remaining 1/2 cup of cheese. Bake at 350 for 20 minutes or until cheese is melted and dish is hot and bubbly.

This recipe takes a little time but it is worth it. Also, I thought i was a little too greasy the last time I made it, so you could cut the butter down to 1/4 cup.

I am linking up with Kelly’s Korner SUYL – Side Dishes. Lots of goodies there, so go check them out!

Advertisements
One Comment leave one →
  1. July 12, 2011 5:39 am

    That sounds sooo good!

I love comments!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: