It’s been a while since I shared a recipe, so I thought I’d post this simple but delicious recipe I found on Very Best Baking for a loaded potato potluck. However, I scaled my recipe down so I only had to use 1 5oz can of evaporated milk since there are just two of us.
I use this side dish quite often for various different types of meals. In this instance, I served it with steak and roasted green beans.
Note in the recipe that I use 1 lb, 12 oz of already peeled potatoes, so I typically buy 2 lb’s worth when shopping for this recipe. By using a specific weighed amount of potatoes, the recipe comes out perfect each time I make it!
- 1lb, 12oz baking potatoes, cut into chunks (already peeled, about 2-3 medium potatoes)
- 5oz can evaporated milk
- 75g (5 tbsp) sour cream
- ½ tsp salt
- ¼ tsp black pepper
- 5½ oz (about 1¼ cups) shredded sharp cheddar cheese
- 5 slices of thick-cut bacon, diced & cooked
- 2 green onions, chopped
- Place potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender; drain. Let sit 1-2 minutes so the moisture has time to escape the potatoes before creaming.
- Preheat oven to 350°F and spray baking dish with cooking spray.
- Cream the cooked potatoes with the evaporated milk, sour cream, salt, & pepper. It should be a little thin, but don't worry. When cooking in the oven, they will dry out a little.
- Fold in 4oz of the sharp cheddar (1 cup) and all but 3 tbsp of the cooked bacon. Bake, uncovered, for 15 minutes.
- Top with the remaining 1½ oz shredded cheese, bacon, and green onion. Bake an additional 3-5 minutes or until cheese is melted.