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Baked Potato Casserole was created by Karen Berlekamp of Maineville, Ohio, with input from friends and neighbors. "I wanter a great all-around side dish for special meals," Karen notes.
Nutritional Facts 1 serving (1 cup) equals 347 calories, 25 g fat (12 g saturated fat), 58 mg cholesterol, 508 mg sodium, 17 g carbohydrate, 2 g fiber, 14 g protein.
Originally published as Baked Potato Casserole in Taste of Home February/March 2001, p54
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Reviewed on Sep. 01, 2011 by lady091094
We love this. I get rave reviews every time. I am asked for the recipe each time I serve it to guest. This is one of my go to's.
Reviewed on Jul. 02, 2011 by sstetzel
You mix the cheese in with the remaining ingredients per the directions: In another large bowl, combine the remaining ingredients; add to potato mixture and gently toss to coat.
You mix the cheese in with the remaining ingredients per the directions:
In another large bowl, combine the remaining ingredients; add to potato mixture and gently toss to coat.
Reviewed on Jul. 02, 2011 by rona4271
Can someone tell me what you are supposed to do with ALL that cheese? It doesn't really say in the directions. Also, do you just boil the potatoes to start with? Sounds yummy but alot of things are left up in the air.
Reviewed on Jan. 10, 2011 by mcgonagleaj
This was so good!! I substituted sour cream and cream cheese for the mayo. It was excellent.
Reviewed on Sep. 02, 2010 by lsmothers
The whole family enjoyed this recipe.Taste just as good if not better the next day.I halved the recipe and cooked it in a 13x9 pan.
Reviewed on Aug. 30, 2010 by Cheryl71
Absolutely loved this recipe. Delish!
Reviewed on Dec. 20, 2009 by jwilliams125
Super yummy. I added sliced green olives and decreased the salt.
Reviewed on Nov. 15, 2008 by Tinalsw
Replace 1/2 sour cream with ranch dip
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