Wednesday, November 18, 2009

Do You Feel Lucky? Well, Do You? Carnation Evaporated Milk's Loaded Potato Potluck Favorite

I'm not sure how popular potluck dinners are these days. You don't hear the term as often as you used to. Maybe it's our litigious society… "Hey, your baked beans made me sick, you own me one billion dollars," or maybe it's just not called a potluck anymore.

Potluck was kind of an odd name, implying that you would be damn lucky to get anything edible. Well, this loaded potato casserole recipe from Carnation Evaporated Milk would certainly improve everyone's odds of getting at least one thing that was delicious.

Who doesn't like a loaded potato? I mean, besides people that don't eat cheese and/or bacon. This super simple, but ultra satisfying retro American classic is sure to make your fellow potluckers smile.

Since this video was sponsored by Carnation, I followed their original recipe pretty much exactly, but this type of casserole screams out for personal customization, so feel free to jazz it up as you see fit. Enjoy!

A Message from the Sponsor:

It's that time of year when we’re all looking for a little more inspiration in the kitchen. You’ll find plenty of that in this Holiday Recipe Guide from Carnation Evaporated Milk, sponsor of this post.

One delicious idea is to substitute Carnation Evaporated Milk for regular milk in your go to recipes. It makes all kinds of dishes richer and creamier.

Get your Holiday Recipe Guide as a downloadable PDF or by email

8 medium potatoes (about 2 1/2 to 3 lb. total), peeled and cut into equal chunks
1 cup Carnation evaporated milk
1/2 cup sour cream
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (8-oz. pkg.) shredded cheddar cheese, divided
6 slices bacon, cooked and crumbled, divided
sliced green onions (optional)


Flour said...

Your theory about the word, "potluck" is spot on in regards to office potlucks. Everyone is apprehensive and makes a note to steer clear of Tommy's dish, because his desk & surrounding area are a complete mess...LOL
Somehow, with family potlucks you feel a bit safer, but the same could apply...
Cheese & bacon sound good to me, I love loaded potatoes! This looks great!

Giovanna said...

Oh my gosh that looks like a wonderful heart attack in a dish! Get the paddles ready cause I'm going in! Delish!

Kfinnn said...

Is there a reason you still boil potatoes rather than nuke them in the microwave?

Chef John said...


Matthew said...

Thanks for this recipe, tried them in a restaurant before and always wanted to make them.

Is the evaporated milk used for health reasons? Or it really enhances the potato's flavor. I'm 20 so I don't care if it's fattening or not :o

Chef John said...

neither, just and alternative to cream

KPeff said...

Is there a good reason why you didn't put some garlic in the potatoes when you mashed them?

Chef John said...

wasn't in their recipe. I sort of touched on that at the end of the post where I said I followed their recipe, but add what you want.

Flo said...

I think I just gained a couple of pounds by reading this...will bake this on the weekend for sure.

Asian Malaysian said...

I agree with Flo. Since Im guessing its not meant to be a side dish for a salad of celery sticks, Id need some serious dietary dispensation to approach it. Looks delicious though.

Zippy said...

Is the sour cream required for texture and consistency, or is it there for flavor as well. I'd be cooking for someone who categorically refuses sour cream on his baked potatoes.

Unknown said...

Hey Chef John,

Can you leave some of the skin on? I like the skin-on mashed potatoes at the restaurant. What is the best way to achieve this?

Chef John said...

Is this a trick question? ;-)

don't peel the potatoes

Anonymous said...

Could this be done with scalloped potatoes as well?

Tammie said...

Delish!! Made this for a dinner party along with your santa fe tri tip. You made me look like a chef at my party. Potatoes were even better the next day!

Unknown said...

My wife and I saw this recipe for loaded potato casserole yesterday on the Foodwishes Youtube channel. We tried it out and were very impressed. We understand it it a Carnation Recipe, but without your channel we would have never seen it. Thank you so much. We truly appreciate the effort you take teach us to be better cooks for ourselves.

William and Sabine T.