Monday, October 5, 2009
Loaded Baked Potato Casserole and Ghost Pears
Loaded Baked Potato Casserole
I received a cookbook in the mail from Carnation and thought I’d share one of the recipes with you all. My gang loved it. This casserole would be great to take to a football game or other fun gathering. And like all great casseroles, you can make it ahead and then even freeze it.
Recipe adapted from Carnation.
8 Medium potatoes, peeled and cut into cubes. I used baby red potatoes so that I would not have to peel them.
1 C Evaporated Milk. We like our mashed potatoes creamy so I added more milk.
1 tsp Kosher Salt
½ tsp Black Pepper
2 C Cheddar Cheese, Shredded
6 Slices of Bacon
6 Green Onions, chopped
Boil potatoes until tender.
Drain the water from the potatoes; add milk, sour cream, salt and pepper and mash.
Stir ½ the cheese, ½ the bacon and ½ the onions.
Spread into a greased casserole dish and bake at 350 degrees or until heated through.
Top with the remaining cheese, bacon and onions and bake a few minutes more or until the cheese is melted.
Sweet Ghosts For Your Sweets
These take just a few minutes but they are always a big hit.
Craft Sticks or wood skewers cut in half
Push the sticks into the top of the pears.
Melt almond bark in a glass-measuring cup.
Hold the pears by the stick and roll them in the melted almond bark.
Let cool slightly and place the chocolate chips on the coated pear for eyes.
Place in the refrigerator for a few minutes to set.