Dining Out At Home Two has a very generous level of side dishes and I just could not pass up the opportunity to create this baked potato casserole. This comforting dish is inspired by a very successful American restaurant called Dickey's Barbecue Pit that spends hours smoking their meat and creating memorable side dishes.This is surely a restaurant I would love to check off my bucket list.
This is a truly easy to prepare casserole that embodies basic ingredients along with consistent directions.Its a comfort food at its best along with emulating everyone's beloved dish, loaded baked potatoes. This recipe is very quick to follow and you can gradually prepare your own main dish while baking these potatoes.This continues to be a very versatile vegetable and the recipe its self is also quite adaptable.The casserole can be simply multiplied for a larger crowd and the garnishes can be simply changed for your own desire.There is lots of room for your own creativity and I adore that this recipe can match with several main dishes.Just think crisp chicken wings,fresh Cesar salad and baked potato casserole.I think a delicious combo at that.Two thumbs up!
Now we cannot go without mentioning the taste test? Well with every bite that I took it was absolute comfort and would love to make this for a summer BBQ. The casserole has layers of texture and flavor that it's almost hard to describe without experiencing it for yourself.The potatoes were incredibly smooth,pureed and fluffy.The flavors were rich,tangy,zesty,savory,buttery and even smokey.The garnishes were the best part by attracting great color,texture as well as overall flavor.It was a top notch flavor experience and would love to make this casserole again.
I absolutely recommend everyone to try this recipe for themselves.You do not want to miss out on this flavor explosion.Just think about your favorite meal and try integrating this casserole into it.Never known you might love it
Baked Potato Casserole
Inspired By Dickey's Barbecue Pit
4 large russet potatoes
1/4 cup butter
1/2 cup sour cream
1/4 cup milk
1 tsp salt
1/2 tsp ground black pepper
1/3 cup bacon,cooked and crumbled
1/2 cup shredded cheddar cheese
1/4 cup sliced green onion tops
Preheated the oven to 425 F,scrubbed the russets potatoes and baked them for 1 hour,until tender.Cookbook Tip: You do not have to poke hole in the potatoes,they actually stay light and fluffy if you don't.
While the potatoes were baking, I fried about 7-8 pieces of bacon,more then the recommended amount.I love to have extra if I want more for the recipe or top with a salad.I also grated the cheddar cheese and sliced the green onion. Leaving the garnishes aside,until ready to use.
When the potatoes cooled enough to handle I cut each potato in half and scooped out the flesh into a large bowl.
Then with my electric mixer I mashed the potatoes until smooth,adding in the softened butter,sour cream and milk.Then mixed in the salt and pepper and about 1 tbsp of bacon bits(Tip:You can easily add more bacon if you wish,I did!)
Then I spooned the mash potatoes into a 2 quart casserole dish that is sprayed with cooking spray or greased with oil.(Tip: Mash potatoes get cold very easily,So I turned the oven down to 350 F and kept the casserole warm,until serving)
Then once it was warm enough to serve,I garnished it with bacon bits,shredded cheese and green onion. (Tip :You could even place it in the oven again to melt the cheese)