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Loaded Potato Casserole

Shamrock Farms Recipes Loaded Potato Casserole
Ingredients
  • Loaded Potato Casserole
  • 3 lbs russet potatoes; peeled and quartered
  • ¼ cup Shamrock Farms Natural Sour Cream
  • ½ cup Shamrock Farm Heavy Whipping Cream
  • ½ cup cream cheese
  • 4 tbsp unsalted butter
  • 2 cups shredded cheddar cheese
  • 6 oz thick cut bacon; cooked crispy and rough chopped
  • 6 oz maple breakfast sausage, cooked and rough chopped
  • 4 tbsp green onions, sliced
  • 3 tsp sea salt
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • ½ tsp paprika
  • freshly cracked black pepper, to taste
  • 1 tbsp kosher salt; for boiling water
  • 2 cups Corn Flakes (optional)
Cooking instructions
  1. Place quartered potatoes in a large pot, cover with cold salted water and bring to a boil
  2. Reduce heat and simmer approx. 20 minutes. Potatoes should be fork-tender.
  3. Drain potatoes then return to the large pot
  4. Mash with potato masher until chunky
  5. Fold in Shamrock Farm Natural Sour Cream, Shamrock Farm Heavy Whipping Cream, cream cheese, butter, 1 cup shredded cheddar, bacon, sausage, 2 tbsp green onions, sea salt, garlic powder, onion powder, paprika and cracked black pepper.
  6. Spread the mixture into a greased 9x13 baking dish
  7. Cover casserole with remaining 1 cup shredded cheddar (and corn flakes)
  8. Bake uncovered at 350°F, Convection, for approx. 20 minutes, until cheese is bubbly
  9. Remove from oven and garnish with remaining green onions

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