Resa (who does not care for potatoes even likes this)
5 pounds of potatoes
1 pound bacon, cooked and crumbled
1 small container sour cream
2 cups shredded cheese
2 sticks butter
2 tsp Beazell’s Cajun Seasoning
Splash of Milk
Bake potatoes until nice and soft. If they are heavily oiled once done the potato skin will come off easier
Place baked potatoes in a large bowl while still hot. Using a masher to mash the potatoes or you can dice them up.
Place sticks of butter on hot potatoes. Add remaining ingredients and stir until well incorporated. If potatoes are too thick you can add a splash of milk or extra butter.
Taste test and season as needed. Place in baking dish and top with additional shredded cheese. Bake until cheese is melted and bubbly.
The leftover baked potato casserole makes a good soup the next day. All you need to do is add milk or half and half to the consistency you would like your soup. Taste test once more and adjust any seasonings.