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Easy Loaded Baked Potato Casserole
August 18, 2015

This was a total hit! I made a few changes because I didn't want to go to the store... I used 10 regular russet potatoes, cubed them up with the skin on & mixed with some of the sauce before pouring them into a greased dish. Then I poured the remaining sauce on top & covered the dish with aluminum foil...I baked them at 350° for 45 minutes then removed the foil, topped with some more shredded chedder, chopped green onions & crispy crumbled bacon. Popped them back in the oven for an additional 15 minutes to brown the top & there was not one bite left! Excellent side dish for our tri tip steak & pork loin (I cook for 15+ on Sunday's) This will be in our dinner rotation forever!

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