Loaded Barbecue Baked Potato Casserole

Prep 25 min
Total 1 hr 20 min
Servings 10

Barbecue sauce provides a flavorful addition to this delicious potato casserole that's made using Old El Paso™ green chiles. Assemble this casserole in a flash by using three cups of Make-Ahead Oven-Roasted Pulled Pork pulled from your freezer and thawed.

By Betty Crocker Kitchens

Updated February 13, 2015

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

Steps

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.