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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (472g) Recipe makes 8 servings The following items or measurements are not included below: seasoning salt |
||
| Calories 724 | ||
| Calories from Fat 407 | (56%) | |
| Amount Per Serving | %DV | |
| Total Fat 45.3g | 69% | |
| Saturated Fat 21.4g | 106% | |
| Monounsaturated Fat 12.4g | ||
| Polyunsaturated Fat 9.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 94mg | 31% | |
| Sodium 669mg | 27% | |
| Potassium 1344mg | 38% | |
| Total Carbohydrate 64.4g | 21% | |
| Dietary Fiber 6.7g | 26% | |
| Sugars 6.0g | ||
| Protein 18.4g | 36% | |
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Kittencal's Baked Potato Salad Casserole
By: KITTENCAL
This is a long-time family favorite, you may serve this baked as a casserole or reduce the melted butter amount down to 2 tablespoons and serve as a cold potato salad using cooked cold potatoes, it is delicious cold or baked and served hot! --- I strongly recommend to have the potatoes cooled to room temperature before using in this recipe or use cold potatoes that have been cooked a day ahead --- I have even make this successfuly using about 5 cups of thawed frozen hash browns --- the complete casserole may be prepared and refrigerated for up to 2 days ahead although it is so good cold it might not even make it to the oven, and also makes a large amount which makes this perfect dish for potlucks or anytime! --- mayonnaise (not salad dressing) works best for this recipe if you are serving it hot baked as a casserole 
SERVES 8 -10
Ingredients
- 5 lbs potatoes, cooked and cubed (about 9-10 medium potatoes)
- 1 1/2 cups mayonnaise (Hellman's is best for this, do not use salad dressing)
- 1 1/2 cups sour cream
- 5 tablespoons melted butter
- 1-1 1/2 teaspoon garlic powder
- 1 teaspoon seasoning salt (or to taste, or use white salt)
- 1 teaspoon ground black pepper
- 4-5 green onions, chopped
- 1 small onion, finely
- 1 1/2 cups cheddar cheese, finely cubed (or coarsley shredded)
- 1 1/2 cups cheddar cheese, shredded (or to taste)
- 2 cups finely chopped cooked ham (or use cooked chopped chicken or turkey) (optional)
Directions
1
Grease a 13 x 9-inch baking dish (or use a casserole dish that will hold the mixture).2
Set oven to 350 degrees F.3
In a large bowl, mix mayonnaise, sour cream and melted butter, garlic powder, seasoned salt and black pepper until well combined.4
Mix in green onion and yellow onion.5
Add in the cooked cubed potatoes, cubed cheese and ham (if using) mix with a large spatula until well combined (if you are serving this as a cold salad, cover and chill for a minumum of 4 hours or longer).6
Transfer/spread the mixture to prepared casserole dish.7
At this point you may cover and refrigerate for up to 24 hours until ready to bake.8
Bake 25-30 minutes or until hot and bubbly.9
Remove from oven and sprinkle the grated cheddar on top; return to oven and bake 5-8 minutes more or until the cheese has melted.10
Delicious!
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- Course > Side Dishes
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- Preparation > Time to Make > < 60 mins
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Featured Reviews for This Recipe
From: smwells
On Sep 13, 2008
Very, very good! Made for a work party and the casserole dish was totally cleaned! We ate ours warm and it was like the best loaded baked potato ever. : ) Only made one substitution. Instead of seasoned salt & pepper, I added a small packet of dry ranch dip seasoning. It gave it a ranchy flavor without being too overpowering. Very tasty!
From: Teddy's Mommy
On Sep 3, 2008
So very good! Thank you Kitten We loved it! We had a taste before I put it in the oven and it was amazing. After I baked it wasn't quite the same so we think we'll eat it warm, but not baked next time. The flavors were so wonderful! I used the ham, the cubed cheddar, and a little shredded cheddar on top. I halved the recipe because there is just the two of us and it worked out great.
From: Georgia Swayne
On Sep 8, 2003
What a wonderful recipe, usually I only try recipes that have high reviews and someone else has already tried. But I am so glad I went out on a limb on this one! No leftovers! I made just like the recipe, needs no changes!!!! Thank you so much!
From: Heather U.
On May 23, 2006
Highest kudos for this recipe! Holy cow. It's gobsmackingly good. This is one of those sinfully rich side dishes that you just have to cast aside all nutritional cares to enjoy. By ratio, I used 3/4 plain lowfat yogurt to 1/4 mayo, but this was still not "light" or "low fat". Worth every stinkin' fat gram! Thanks for posting.
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