My mother knows I love to cook and Food Network is a pretty good addiction of mine. I don't consider myself a culinary artist by any means. The easier to make, the better! Well....as long as it tastes good. Right? Right! Well my mother gifted me a year's subscription to Paula Deen's magazine, Cooking with Paula Deen. I love Paula. She's a little nutty, but she's funny. She's a mother-in-law I wouldn't mind having. However I don't think I could visit her often because I think my waist line would just expand and I'm working on getting that slimmed down, hehe.
I chose this recipe because it seemed easy and who doesn't love loaded baked potatoes?? Paula don't let me down!
I didn't follow the recipe exactly because I do like to make things from scratch. Can you blame me? It was really good and flavorful. I had to add more seasonings because it only called for pepper. I added more pepper and a little more salt and I even ate it with a dollop of sour cream on top! I apologize for the poor quality of the photos and the tacky tinfoil. Casserole isn't the prettiest or easiest thing to take a photo of.
Loaded Baked Potato Casserole
adapted from Cooking with Paula Deen Sept/Oct 11' issue (original recipe here)
48oz. white potatoes, quartered
8oz. cream cheese
1 1/2 tsp. black pepper
1 tsp. salt
1 rotisserie chicken
2 cups shredded cheddar cheese, divided
1 cup chopped green onion, divided
1 (12oz.) package fresh broccoli florets, divided
6 slices bacon, cooked and crumbled
Preheat oven to 375. Grease a 13x9-inch baking pan.
Peel potatoes if desired. Bring large pot to a boil, salting water if desired. Add quartered potatoes and boil until fork tender.
Drain potatoes. In stand mixer add potatoes and entire package of cream cheese and pepper. Beat until desired consistency.
Add in 1 3/4 cup of shredded chicken, 1 cup of cheese, 2/3 cup green onions, half of broccoli, and half of bacon. Stir to combine. Spread mixture into prepared baking dish.
Sprinkle with remaining chicken, broccoli, bacon, and remaining 1 cup of cheese.
Cover loosely and bake 45 minutes until cheese is melted and casserole is heated through. Top with remaining green onions.
Makes 6-8 servings