Loaded Barbecue Baked Potato Casserole

Barbecue sauce provides a flavorful addition to this delicious potato casserole that’s made using Old El Paso® green chiles – perfect for dinner.

  • Prep Time 25 min
  • Total Time 1 hr 20 min
  • Servings 10

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 (4.5 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
  • 1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • 2 In 10-inch skillet, cook bacon over medium-high heat 8 to 10 minutes or until crisp; drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon; set aside.
  • 3 In large microwavable bowl, stir together mashed potatoes, reserved bacon drippings, the milk, pepper Jack cheese, cream cheese, pepper and 2 cups of the Cheddar cheese. Microwave uncovered on High 4 minutes. Stir in sour cream and chiles until well blended.
  • 4 Spoon potato mixture into baking dish. Sprinkle with bacon and remaining 1 cup Cheddar cheese. Spoon pork evenly over cheese. Drizzle barbecue sauce over pork.
  • 5 Bake uncovered 45 minutes or until bubbly. Let stand 10 minutes before serving. Garnish with parsley.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
,
% Daily Value
Total Fat
31g
31%
(Saturated Fat
17g,
17%
),
Sodium
1230mg
1230%;
Total Carbohydrate
33g
33%
(Dietary Fiber
2 1/2g
2 1/2%
),
Protein
34g
34%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Starch; 1 Other Carbohydrate; 2 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
2
*Percent Daily Values are based on a 2,000 calorie diet.