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: 25 min | Total Time: 1 hr 20 min | Yield: 10 servings

Ingredients

6 slices bacon
1 (24 ounce) bag frozen mashed potatoes
2/3 cup milk
1 cup (4 ounces) shredded pepper Jack cheese
4 ounces (half of 8 ounce package) 1/3-less-fat cream cheese (Neufchâtel), cut into cubes
1/2 teaspoon pepper
3 cups shredded Cheddar cheese (12 ounces)
1 (8 ounce) container reduced-fat sour cream
1 (4.5 ounce) can Old El Paso® chopped green chiles, drained
3 cups shredded barbecue pork or beef
3/4 cup barbecue sauce
Chopped fresh parsley, if desired

Heat oven to 350 degrees F. Spray a 13 x 9 inch (3 quart) glass baking dish with cooking spray.
In a 10 inch skillet, cook bacon over medium-high heat for 8 to 10 minutes or until crisp; drain on paper towels, reserving 2 tablespoons drippings. Crumble bacon; set aside.
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 for 4 minutes.
Stir in sour cream and chiles until well blended.
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.
Bake uncovered for 45 minutes or until bubbly.
Let stand for 10 minutes before serving.
Garnish with parsley.

Per serving: Calories 550, Total Fat 31g (Saturated Fat 17g), Sodium 1230mg Total Carbohydrate 33g (Dietary Fiber 2 1/2g), Protein 34g

% 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.

Recipe and photo used with permission from: Betty Crocker Kitchens