Meet the Sullivans: Loaded Baked Potato Casserole

November 9, 2011

Loaded Baked Potato Casserole

We love twice baked potatoes, but they can be so much work with all the baking and cooling and mixing and scooping and re-stuffing. I like simple recipes. I want to be able to enjoy what I've cooked and sometimes its hard to do that after all the prep and cleaning. That is why I was so drawn to this Paula Deen recipe--it allows for the same great flavor combos with much less work!
Loaded Baked Potato Casserole

2 (24-ounce) packages refrigerated Simply Potatoes Traditional Mashed Potatoes
½ (8-ounce) package Philadelphia Cream Cheese
¾ teaspoon ground black pepper
3½ cups shredded rotisserie chicken breast, divided
2 cups shredded Cheddar cheese, divided
1 cup chopped green onion, divided
1 (12-ounce) package fresh broccoli florets, divided
6 slices Smithfield Naturally Hickory Smoked Bacon, cooked, crumbled, and divided

1. Preheat oven to 375ยบ. Grease a 13x9-inch baking dish. Peel back film at corner of each package of potatoes to vent. Microwave on HIGH for 3 minutes.

2. In a large bowl, combine potatoes, cream cheese, and pepper; beat at medium speed with a mixer until combined. Stir in 1¾ cups chicken, 1 cup cheese, 2/3 cup green onion, half of broccoli, and half of crumbled bacon. Spread mixture in prepared dish. Sprinkle with remaining 1¾ cups chicken, remaining broccoli, remaining bacon, and remaining 1 cup cheese.

3. Cover and bake for 45 minutes or until cheese melts and casserole is heated through. Top with remaining 1/3 cup green onion.

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