Friday, October 10, 2014

Slow Cooker Loaded Baked Potato Casserole

Once again we turn to the trusty slow cooker to burn through surplus ingredients. We had plenty of potatoes and green onions on hand. We also had some sour cream getting ready to go off. We didn't have any bacon, but we did have bacon bits. They worked, but game the dish a queasy pink hue. In the end, it worked. It had all the flavors you'd expect from a loaded baked potato. Would it have been easier to just pop a couple spuds in the oven and then put on the toppings? Yes. Yes it would. There's a lesson to be learned here, but I'll be damned if I know what it is. As always, notes are in blue.

Slow Cooker Loaded Baked Potato Casserole
  • 2 pounds potatoes, washed and cut into 1/2" cubes
  • 2 scallions, chopped
  • 3 tablespoons bacon bits (if you're not down with bacon bits, feel free to use real bacon. You'll likely need about 1/2 pound, cooked until crisp and then crumbled into the mixture.)
  • 1 cup shredded cheddar cheese
  • 1 pound sour cream
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter
  • 1/4 teaspoon cayenne pepper
  • salt and pepper to taste
  1. Mix all ingredients in a large bowl and dump unceremoniously into a slow cooker that has been sprayed with nonstick cooking spray.
  2. Cook on LOW for about 5 hours (cooking time may vary. At five hours, give it a taste. You'll know right away if the potatoes aren't done)
Good times!

No comments:

Post a Comment