Loaded German Potato Bake
Loaded German Potato Bake is a cross between German potato salad and baked potato casserole and is altogether THE most tasty side dish!
Servings: 6 servings
Cost: $1.28 per serving
Ingredients
- 2 tablespoons unsalted butter divided, 1 tablespoon softened to room temperature, 1 tablespoon melted
- 4 cups cooked russet potatoes hot; rough chopped or a combination of half rough chopped and half rough-mashed
- 4 large hardboiled eggs halved and quartered
- 5 slices bacon cooked crispy and crumbled, 2 tablespoons reserved
- ¼ cup green onions sliced, 2 tablespoons reserved
- 1 (2) ounce jar pimentos drained well
- 6 ounces Velveeta or other processed pasteurized cheese; cubed
- 2 ounces cream cheese cubed
- ¼ cup cheddar cheese shredded
- ¾ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons apple cider vinegar
- 1 tablespoon bacon drippings
- 2 tablespoons Worcestershire sauce
- ¼ teaspoon black pepper
- ¼ teaspoon sweet paprika
Instructions
This method begins with hot cooked potatoes. You may boil, bake, or heat in a slow cooker. If using a slow cooker, refer to your appliance's user manual to achieve the correct doneness for "baked" potatoes.
- Preheat oven to 350°F. Use 1 tablespoon of the softened butter to grease the sides and bottom of a 1 1/2-quart baking dish. Set aside.
- Combine the cubed pasteurized cheese, cubed cream cheese, and shredded cheddar cheese in a bowl. Toss. Set aside.
- In a large bowl, gently toss the potatoes, chopped hardboiled eggs, crumbled bacon, green onion, and pimentos.
- In a separate bowl, whisk the mayonnaise, sour cream, melted butter, apple cider vinegar, Worcestershire sauce, black pepper, and reserved bacon drippings. Pour over potato mixture and GENTLY toss to coat making sure to incorporate very well.
- Spoon half the mixture into the prepared casserole dish. Top with half the cheeses. Repeat with the remaining potato mixture and the remaining cheeses. Top with the reserved bacon, reserved green onions, and the sweet paprika.
- Bake for 20 to 25 minutes, or until thoroughly heated through and casserole is bubbling. Serve hot.
Notes
Please Note that table salt and iodized salt are NOT substitutions for Kosher salt. Do not use table salt or iodized salt in any of the recipes you find on Not Entirely Average UNLESS specified otherwise.
Make Ahead by up to two days. Do not bake. Instead, refrigerate until ready to bake. Remove casserole dish from the refrigerator 30 to 40 minutes prior to placing in the oven.
To Freeze assemble and load into the baking dish. Cover first with heavy gauge aluminum foil and then wrap the entire baking dish in heavy gauge aluminum foil again. This creates a barrier and you are less likely to experience freezer burn upon removing the casserole from the deep freeze.
Thaw in the refrigerator overnight.
Heat according to the recipe card and enjoy.
Nutrition
Serving: 1serving | Calories: 399kcal | Carbohydrates: 27g | Protein: 14g | Fat: 26g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 834mg | Potassium: 662mg | Fiber: 1g | Sugar: 6g | Vitamin A: 915IU | Vitamin C: 7mg | Calcium: 259mg | Iron: 2mg