Copycat Dickey's Baked Potato Casserole
Baked russets mashed with butter, sour cream and milk, topped with bacon bits, cheddar and green onion and baked in a 2-quart dish. A copycat of the Dickey's Barbecue Pit side. Serves 6.
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Ingredients
- 4 large russet potatoes scrubbed (about 7 small or medium)
- 1/4 cup butter
- 1/2 cup sour cream
- 1/2 cup milk
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/3 cup real bacon bits divided
- 1/2 cup cheddar cheese shredded
- 1/4 cup green onion tops sliced
Instructions
- Heat the oven to 425°F. Scrub the potatoes clean and bake them for 1 hour.
- Reduce the oven temperature to 350°F. When the potatoes are cool enough to handle, scoop the white flesh into a bowl and discard the skins.
- Mash the potatoes with an electric mixer until smooth, with no lumps left.
- Add the butter, sour cream and milk and mix to combine. Add the salt, pepper and about 1 tablespoon of the bacon bits and stir to combine.
- Spray a 2-quart casserole dish with cooking spray. Spoon in the potato mixture and spread it evenly.
- Sprinkle the remaining bacon bits, the cheddar and the green onion tops over the potatoes.
- Bake at 350°F for about 15 minutes, until the cheese begins to melt and the center reaches 165°F on a food thermometer.
Notes
A copycat of the restaurant side, not Dickey's own recipe. To make ahead, freeze the assembled, unbaked casserole up to 2 months, thaw overnight in the refrigerator and add 5 to 10 minutes to the bake. Refrigerate leftovers within 2 hours and eat within 3 to 4 days or freeze 3 to 4 months; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 40.7gProtein: 10.3gFat: 16.9gSodium: 621mgFiber: 4.7gSugar: 3.6g