Dickey's Potato Casserole
Dickey's Potato Casserole is a copycat recipe based on a Dickey's BBQ side dish.
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Servings: 6 servings
Ingredients
- 5 large Russet potatoes peeled and chopped
- 1/4 cup butter
- ⅔ cup sour cream
- ⅓ cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 4 slices bacon cooked and chopped
- 1 cup shredded sharp cheddar cheese
- 2 stalks green onions trimmed and sliced
Instructions
- In a large pot, bring water to a boil. Add peeled and diced potatoes.
- Cook until potatoes are fork tender and drain.
- Preheat oven to 350F.
- Spray a 2 quart or 8x8 baking dish with nonstick spray.
- In a large bowl, mash the potatoes and add butter, sour cream, milk, and spices.
- Spoon into the prepared baking dish, top with bacon, green onions, and cheese.
- Bake uncovered for 15-20 minutes or until the cheese is melted.
- Remove and serve warm.
- Enjoy.
Notes
- The size of the potatoes can vary. You will need about 5 cups of peeled diced potatoes.
- Add a tablespoon of Ranch seasoning mix for a kick in flavor.
- Cook until the cheese melts and the internal temperature reaches 165F.
- Feel free to try other cheeses too. I love a pepper jack!
- I love to serve this with some delicious barbecue chicken or brisket and a green bean casserole.
Nutrition
Serving: 1 | Calories: 563kcal | Carbohydrates: 57g | Protein: 20g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 836mg | Fiber: 6g | Sugar: 5g
