Loaded Baked Potato Casserole

Sorry, I didn’t get a photo of this dish before I brought it to the church this morning.  The UMW were serving a family who just lost a loved one for lunch today, and I was asked to make a side dish.  This is what I whipped up:

Loaded Baked Potato Casserole

Ingredients

5 lbs of Russet potatoes, peeled and cut into pieces

Water

Salt

1 bag of Kraft Shredded Sharp Cheddar Cheese (2cups)

1 stick of salted butter

1 cup of all natural sour cream

1/4 cup milk (more if needed)

1/4 cup minced chives

Tony’s or salt and pepper to taste

More butter to dot on top of casserole

Directions

Boil potatoes in water with approximately a teaspoon of water.  When fork tender, drain.  In a large mixing boil mash the potatoes with the stick of butter.  Switch to a spoon and mix in the chives, sour cream, milk, and cheese.  Taste and add seasoning as desired.  Put mixture into a 9x13 Pyrex and dot with butter.  I used 6 slivers of butter on top of the casserole.  Bake in a 350 degree oven just until the top is lightly browned. 

Optional ingredients—this would be amazing with crumbled bacon mixed in.  You could also add more cheese as a topping to the dish.  In my family, after we have a shrimp boil, we will make loaded baked potatoes the next day with any crab or shrimp chopped into the mix. If you have any extras on hand, by all means, add them to this casserole.