Kittencal's Loaded Baked Potato Salad Casserole (Potluck Pleaser!)
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Recipe: #34
August 07, 2011
Categories: Comfort Food, Main Dish, Casseroles, Side Dishes, Vegetables, Potatoes, North American, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, One-Pot Meal, Brunch, Entertaining, Game/Sports Day, Ladies Luncheon, Potluck, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Make it from scratch more
"This is my go to recipe for potlucks! The casserole may be completely assembled up to 2 days in advance which makes this the perfect potluck dish, you’ll be lucky if it even makes it to the oven it's just as delicious cold as it is baked as a casserole! This recipe was developed using full-fat se only mayonnaise not salad dressing, 5 cups frozen thawed hash browns may be substituted for the cooked cubed potatoes"
Ingredients
Nutritional
- Serving Size: 1 (212.1 g)
- Calories 530.3
- Total Fat - 39.5 g
- Saturated Fat - 18.1 g
- Cholesterol - 96.9 mg
- Sodium - 1433.8 mg
- Total Carbohydrate - 20.8 g
- Dietary Fiber - 1.3 g
- Sugars - 2.8 g
- Protein - 24 g
- Calcium - 409.2 mg
- Iron - 1.8 mg
- Vitamin C - 5.8 mg
- Thiamin - 0.2 mg
Step 1
Preheat oven to 350 degrees F (set oven rack to bottom position).
Step 2
Grease a 13 x 9-inch baking dish.
Step 3
In a large bowl whisk the mayonnaise with sour cream, melted butter, garlic powder, salt and black pepper until smooth and thoroughly combined.
Step 4
Mix in green and yellow onion and 1 1/2 cups shredded cheddar cheese (you may increase to 2 cups shredded cheese if desired).
Step 5
Using a spatula gently mix in the cubed potatoes and cooked chopped bacon (at this point you may cover and refrigerate for up to 2 days).
Step 6
Bake in a preheated oven for about 40 minutes.
Step 7
Immediately after baking sprinkle 1 cup shredded cheddar cheese on top and allow to melt.
Tips & Variations
No special items needed.
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