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Loaded Barbecue Baked Potato Casserole
Loaded Barbecue Baked Potato Casserole
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Prep Time:
25 minutes
Total Time:
1 hour 20 minutes
Transform a mouthwatering potato casserole by adding tangy barbecue sauce and zesty Old El Paso™ green chiles. Elevate it even more by using 3 cups of Make-Ahead Oven-Roasted Pulled Pork, pulled from the freezer and thawed, for a speedy assembly.
Ingredients:
  • 6 slices bacon
  • 1 bag (24 oz) frozen mashed potatoes
  • 2/3 cup milk
  • 1 cup shredded pepper Jack cheese (4 oz)
  • 4 oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes
  • 1/2 teaspoon pepper
  • 3 cups shredded Cheddar cheese (12 oz)
  • 1 container (8 oz) reduced-fat sour cream
  • 1 can (4 oz) Old El Paso™ Chopped Green Chiles, drained
  • 3 cups shredded barbecue pork or beef
  • 3/4 cup barbecue sauce
  • Chopped fresh parsley, if desired
Instructions:
  • Preheat the oven to 350°F and generously coat a 13x9-inch glass baking dish with cooking spray.
  • In a 10-inch skillet, crisp up the bacon over medium-high heat for 8 to 10 minutes. Transfer the crispy bacon to paper towels to drain, keeping 2 tablespoons of drippings in the skillet. Crumble the bacon and set it aside.
  • Combine mashed potatoes, reserved bacon drippings, milk, pepper Jack cheese, cream cheese, pepper, and 2 cups of Cheddar cheese in a large microwavable bowl. Microwave on High for 4 minutes. Mix in sour cream and chiles until fully combined.
  • Spread the potato mixture in the baking dish. Top with bacon and the remaining 1 cup of Cheddar cheese. Evenly distribute the pork over the cheese. Finish by drizzling barbecue sauce over the pork.
  • Bake without a cover for 45 minutes or until it bubbles. Rest for 10 minutes before serving, then top with fresh parsley for a vibrant finishing touch.

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