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Loaded Barbecue Baked Potato Casserole

Prep time 15 mins
Cook time 10 mins
Bake time 45 mins
Stand time 10 mins
Yield Makes 8 servings
We streamlined Linda Wells's luscious casserole with frozen mashed potatoes and barbecue pork from the supermarket to make it more weeknight friendly.


  • 6 bacon slices
  • 1 (22-oz.) package frozen mashed potatoes
  • 2 cups milk
  • 1 cup (4 oz.) shredded Monterey Jack cheese with peppers
  • 1/2 (8-oz.) package 1/3-less-fat cream cheese, cut into cubes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups (12 oz.) shredded Cheddar cheese, divided
  • 1 (8-oz.) container light sour cream
  • 1 (4-oz.) can chopped green chiles, drained
  • 3 cups shredded barbecue pork or beef
  • 3/4 cup barbecue sauce
  • Garnish: chopped fresh parsley

How to Make It

  1. Cook bacon in a large skillet over medium-high heat 8 to 10 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings. Crumble bacon; set aside.

  2. Stir together reserved bacon drippings, potatoes, next 5 ingredients, and 2 cups Cheddar cheese in a large microwave-safe bowl. Microwave at HIGH 4 minutes. Stir in sour cream and chiles until well blended.

  3. Spoon potato mixture into a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with bacon and remaining 1 cup Cheddar cheese. Arrange pork evenly over cheese. Drizzle barbecue sauce evenly over pork.

  4. Bake at 350° for 45 minutes. Let stand 10 minutes before serving. Garnish, if desired.