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Loaded Potato Casserole

Angina Dickson of Midland, Texas, wanted to serve something more appealing than baked potatoes, so she developed this recipe. "I originally threw it together because I wanted to make it go farther and be something that everybody would find interesting," she says.

The pecans are a nod to her Texas heritage — plus, she lives next to a pecan grove.


  • 6 medium potatoes, scrubbed well
  • ¼ cup butter
  • 1 cup sour cream or plain yogurt
  • 1 cup grated cheddar cheese
  • 3 slices cooked bacon, crumbled
  • ¼ cup chopped green onion
  • ¼ cup chopped pecans (optional)
  • 1 tsp salt
  • 1 tsp. black pepper


Preheat oven to 350 degrees. Prick and bake potatoes in microwave or oven. Cut baked potatoes with peels into chunks. In large mixing bowl, mix potatoes, salt, pepper, butter, sour cream, and ¾ cup cheese with a potato masher or fork. Spoon into a buttered 9"x9" casserole dish. Top with remaining ¼ cup cheese, bacon, onion, and pecans. Bake 20 minutes until hot and lightly brown.

Serves 6-8.

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