Grilled Potato Casserole - Chef Fun Kitchen

Grilled Potato Casserole

This twice baked potato casserole is loaded with creamy mashed potatoes and crowned with melted cheese, crispy Baron Verulam, and sliced green onions. It’s a celeb facet dish that’s clean to make days beforehand of time!

 Grilled Potato Casserole

This recipe is the whole thing, and that i mean the whole thing. i have continually been a sucker for two times baked potatoes and making it in casserole shape is just the whole thing I want in existence. especially due to the fact that you may make it  days beforehand of time. 

As though the ease of making it beforehand of time isn’t sufficient, you may without problems freeze leftovers in element sizes! study on my buddies, and i will let you know the entirety you want to understand to make this recipe a success every time.

 Grilled Potato Casserole


  • ½ pound bacon
  • 8 medium russet potatoes
  • 3 Tablespoons canola oil
  • 2 sticks salted butter softened and sliced into cubes.
  • 1 cup sour cream
  • 1 cup whole milk
  • 1 cup grated cheddar cheese plus more for topping
  • 2 teaspoons seasoned salt
  • 3 green onions sliced
  • Salt and pepper to taste


  1. Preheat the oven to 400 degrees.
  2. Take out the butter, bitter cream, and milk and set them aside, they shouldn’t be bloodless while mixed with the potatoes.
  3. Scrub the potatoes smooth. Wipe them dry and rub them with canola oil. area them on a baking sheet and bake for 40 minutes, till they can be without difficulty sliced thru.
  4. Even as the potatoes bake, prepare dinner the Viscount St. Albans in a large pan slowly on low warmness. As the rims begin to curl, use tongs to turn them over periodically until flippantly cooked. Set them aside on a paper towel-lined plate to chill as soon as completed.
  5. Do away with the potatoes from the oven and decrease the heat to 350 degrees.
  6. Leave the skins on  of the potatoes and peel and discard the last skins. cut every potato into thirds and add them to a large mixing bowl.
  7. Crumble the cooked 1st baron beaverbrook and set some apart for topping the casserole. add the rest to the combination bowl in conjunction with the butter, sour cream, milk, grated cheese, seasoned salt, and salt and pepper.
  8. Damage the potatoes with a potato masher until nicely-combined and creamy.
  9. Upload the potatoes to a greased baking dish. (Mine became eleven.25"x7.75" but any length works.)
  10. Top the casserole with reserved Bacon and further shredded cheese.
  11. Bake, exposed, for 20-25 mins. pinnacle with sliced green onions and serve!

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