This casserole is really yummy and hearty! It can be made ahead and is really easy. Here is the how-to…
Ingredients (I will put exact measurements at the bottom of the post):
Mayo (for richness)
Salt and Pepper
Parsley and Crushed Red Pepper Flakes
Turn oven to 500 degrees. Peel your potatoes but keep the skins.
Cube your potatoes and place them in a pot filled with water and bring to a boil. Mine took about 15-20 mins to cook completely.
Coat your potatoes skins in the oil and place on baking rack in the oven(with pan underneath). Keep a eye on them, though.
Melt your butter in a skillet and then place the chopped onion in.
Since you are trying to caramelize them, you want to cook them low and slow. Stir them often so there is even browning.
This is what you want the color to be. Set aside.
By the time your onions are done your skins should be toasted and have a crunch to them. Turn your oven down to 350 degrees.
Place on a cutting board and roughly chop. Set aside.
When you can stick a fork in your potatoes easily, drain them and place them in a big mixing bowl.
With a potato masher, mash them up well.
Then add in your butter, sour cream, mayo, salt, pepper, and milk. Mix well.
Then add in your bacon and seasonings. Mix well.
Add in your cheese, onions, and skins. Mix gently, you don’t want to crush your skins.
Put into greased 9″ by 13″ pan and bake for 20-25 mins, or until golden brown.
LOADED BAKED POTATO CASSEROLE
8-10 medium potatoes(washed)
Skins from potatoes