LOADED Creamy CHEESE Bacon TWICE Baked Potato Casserole
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- Опубліковано 15 тра 2024
- This Loaded Creamy Cheese Bacon Twice Baked Potato Casserole is a feast, perfect for satisfying the heartiest appetites. Chopped baked potatoes form a robust base, layered with crispy bacon and savory ham, all enveloped in a silky sauce made from evaporated milk thickened with cornflour and enriched with chicken broth. The casserole is generously sprinkled with a blend of sharp cheddar and creamy mozzarella, creating a gooey, golden cheese crust when baked. Subtle flavors of garlic, onion, and English mustard permeate the dish, contrasting the rich, creamy elements. Sprinkled with fresh or dried thyme, this casserole is comforting and flavourful, making it a perfect centerpiece for gatherings or a luxurious family dinner.
👇 RECIPE BELOW
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Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
Ingredients
- Bacon, ham of choice
- 1200 g potatoes baked chopped
- 1 large onion, thinly sliced
- 1 can (about 720ml) evaporated milk
-1 tbsp cornflour/cornstarch thickener
- 1 cup (about 240ml) chicken or vegetable broth
- 2 cups (about 200g) grated cheese cheddar and Mozzarella
- 2 cloves garlic, minced
- 1/2 teaspoon salt
- 1 teaspoon English mustard
- 1 teaspoon black pepper
- 2 tablespoons fresh thyme leaves or 1 teaspoon dried thyme
- Butter for greasing the baking dish
Bake potatoes for 20 mins. Turn bake for a further 30 minutes.
Bake casserole - 23 - 25 mins
oven to 400°F (200°C)
Air fryer 390°F (195°C)
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Thanks Rik. I really appreciate the use of evaporated milk. Those of us on low income or fixed income may not be able to afford cream and evaporated milk is 4x less expensive in my area and on the public transport line. Plus some may be like me and only have transport once or twice a month so shelf stable really helps. Made a terrific fresh creamy mushroom soup with evaporated milk the other day. Without your inspiration I never would have thought to use it there. It was awesome!❤
The Soup sounds amazing! Thank you for your kind words and thanks for sharing. I make so many things with evaporated milk. Its one of the most underrated ingredients anyone can have in the cupboard. Thank you. Best, Rik
Wow, the price for evaporated milk here is wild, and it’s hard to get. A tin is about £7!
500ml of heavy cream is £3. 😂
Annette, you are not alone. I think Rik is one of those rare people who thinks sideways. No poncy fine dining, just great food to fill your belly!
If you had the time, it's really easy to make. And homemade condensed milk is lovely too.
@@johnbaldwin143 I'm really fortunate to have eaten mint sauce sandwiches 3 to 4 days a week and other ridiculous meals - to fend off hunger. I have been penniless in the past, and it was so long ago that we lost everything. I can make so many savoury bread puddings that are delicious and filling. However, I have some recipes on here already, so I can't push them. I agree many are really struggling, and it will be for a bit longer. If I can show some no-nonsense meals to help others, that would be my pleasure. If others on this channel were to make suggestions that everyone could follow,, everyone could be fed and watered. I've served the posh but love home-cooked and traditional old recipes that have fed nations. Thanks, John, for your kind words, appreciated. Thank you. Best, Rik
Ooooooo!! Make it with big chunks of mushrooms and Swiss cheese, and a touch of bacon 🥓 mmmmmm!!
Oh Yes! Thank you. Best, Rik
👌🏻 Superb indeed! The skins are where half the potato flavour hides.
Yes they are! Thank you. Best, Rik
Oooh yes!
When I peel potatoes, I always save the skins. Baked potato skins with guacamole/ sour cream. Yum❣
Oh my goodness, I am from the Midwest and we love our casseroles! This looks wonderful, especially on a chilly day.
Thank you. Best, Rik
When i saw the picture i had to laugh, the wonderful dishes just keep coming.
I agree! I’m here in northern Wisconsin USA and will definitely be making this! We’ve still got some cool nights ahead of us, so this will be a nice dinner soon. 👍💜
Oh! Yeah, That looks bootiful. I've got some steak out for tea tonight & this baked potato dish minus the bacon & with the cauliflower instead will be awesome, thanks for this great recipe Rick.👍
Thank you. Best, Rik
My Mom was amazing in the kitchen. Won a few local cooking competitions...had her picture in the newspaper. However, she kept all her recipes in her head...never wrote them out. My grandmother would type them on index cards. I always think she would have loved your show too❤
Oh wow! Thank you, Julie. Hope you have your Grandmothers cards. Thank you. Best, Rik
@@BackyardChef I do have them...I love to read them. The ones from WWII are amazing. How to stretch your budget and plant your victory gardens.
Looks great! A good one to keep in mind as we head towards winter here in Sydney 🙂
Thank you. Best, Rik
We call this "hot dish" in my parts. Sky's the limit on ingredients for these. This version looks absolutely delicious. Another good one...thanks Rik.
What a great name - I learn something new every day and then look it up. Thanks for sharing. Thank you. Best, Rik
@@BackyardChefTuna Hotdish, a staple of Lake Wobegon if I remember rightly. Never could find the recipe.
Scrumptious ! Once again Rik you shine! I really enjoy watching how you bring superb ingredients together beautifully. Top class.
Wow! Thank you. Best, Rik
Another banger
Thank you. Best, Rik
Oh that looks delicious Rik, you’ve got my salivary glands triggered into overdrive yet again 🤤, big plate for me please chef!😉 As always thanks for sharing! 👨🍳🍲😋👌🩷
Thank you. Best, Rik
This looks like a meal that’d leave you full for a whole day
Thank you. Best, Rik
Cracking Rik, I'll def give this a go cheese bacon and cheese a foodies paradise 😃👍🏼👍🏼👍🏼
Thank you. Best, Rik
Looks like a winner again Rik, brought up on evaporated milk in the 70’s. Still on the comfort food list, I think I’ll try this one…for old times sake, many thanks…
Ohhh I can make my ham, then this🎉!! Yessss❤
Thank you. Best, Rik
Oh yes! I have everything here except bacon but I'll do this tomorrow night with the cauliflower instead. I love meals like this. Cheers Rik.
Thank you. Best, Rik
Oh, does this look wonderful, Rik!! I can't wait to make this. Yum.
Thank you. Best, Rik
Viewers don't forget to read the description it contains very interesting and helpful information, thank you Rik.
Thank you. Best, Rik
I love your style. "The potatoes should be the same size." CHOP. "NOW they are." 😁
Thank you. Best, Rik
You never disappoint Rik. This one is now on my radar. Just like tins of corned beef I have Evaporated Milk on the shelf just by following your channel. Sometimes I use 'Silken Tofu' instead of cream. It comes in a carton and is shelf stable too.
Yes, another great product. Thank you. Best, Rik
Rik you truly are a culinary alchemist!
Ha ha ha. Thank you. Best, Rik
I thought that I could smell the cooking bacon, onion, and garlic on my side of the pond.
I'll be making this tonight. Yum Yum 😋
Thank you. Best, Rik
@BackyardChef It's in the oven now, but I used chopped ham. I'll have to pick up a chub of bacon before I make it again.
@@itsjustme7487 No worries good choice. Hope you enjoy it. Thank you. Best, Rik
Amazing. I've got to make this dish soon. Everything to love in this recipe. Thanks for sharing, Rik.
Wow! Thank you, Jenny. Best, Rik
Wow 😘 We have all formed an orderdly queue,, right outside your house 🏠.. Yes, We know great food,, when we see it made by yourself. 😘
And yes😘😘😘 ..We hear you saying.. Just look at that.. queue.😘😘😘
Ha ha ha - You, Henrietta, are amazing! Thank you. Best, Rik
...yess we'll do😅
That'll do for me. I'll use single cream for this. Hopefully the good weather will be with us soon, and we'll be able to sit in the garden, tucking into this. Another winner for me, Rik
Cheers, Liz. Appreciate it very much. Thank you. Best, Rik
That looks so yummy. I will try it soon. Thank you for the recipe. Your bacon looks fantastic too.
Thank you. Best, Rik
To hell with my cholesterol, I’m making this! Cheers man.
Ha ha ha, cheers mate. Thank you. Best, Rik
Omg, the leftovers are just as good as fresh, I just bake again covered until they are warm again. ❤
Thank you. Best, Rik
My Grandma would bake a potato, save the inside for hashbrowns and eat the skins with bacon, cheese, etc. 2 for 1! Keep up the good work, Rik!
She had it cracked! Good on her. Thank you. Best, Rik
Yes! Evaporated milk! We keep our pantry stocked with it and always use it in place of cold milk or cream. Not only for the cost savings and convenience, but we’re not milk drinkers so we end up wasting what we don’t use.
One thing to add, for the whole “Loaded Baked Potato” vibe, when serving I would top it with a dollop of sour cream and chives. 👍😁
Thank you. Best, Rik
I love to cook a ham. When it's on sale, I freeze as much as I can afford. And I only keep milk for cooking. So..right up my alley😋
Sounds great! Thank you. Best, Rik
My mouth is watering!!!!!!!!!!!!😋
Thank you. Best, Rik
Think I know what our tea is tomorrow Rik. Thanks mate.
Welcome, mate. Thank you. Best, Rik
I will try the evap next time I make one with a cheese sauce because that did look delicious 😋. Fond memories of jelly & evap with a slice of bread& butter to sop up any leftovers! So good x
Fantastic ingredient. Thank you. Best, Rik
Lunch tomorrow - yummy. And so easy.
Hope you enjoy. Thank you. Best, Rik
Lovely jubbly! My kind of food! That bacon looks delicious.
Thank you. Best, Rik
I went out for lunch today and had Thai chicken and sweetcorn soup. It was the best soup I've had in a long time. Can you make it for us please
On the channel. Thank you. Best, Rik
What a tasty and delicious recipe! You are definitely back in form! Thanks.
Thank you. Best, Rik
Classic dish in my house, had it last night with mushrooms in and more of a peppercorn sauce than mustardy style.
Thank you. Best, Rik
I just got around to making this dish this afternoon, and it was completely awesome! Another one of the recipes I've gleaned from your channel that I'll be making over and over. 👍
Cheers, Paul. Thanks for sharing, appreciated. Thank you. Best, Rik
For those occasions wheni eat out, It's a shame restaurants don't serve dishes like this (or at least none around me serve this).
Thank you. Best, Rik
Another good recipe, cheap & very filling.
Thanks Rik 😋
Thank you. Best, Rik
Another fantastic recipe Rik. Have you considered some mug& aprons with either “look at that or “that’ll do”. Love the channel, the wife loves cooking your recipes.
Yes indeed! Thank you. Best, Rik
Yum
Thank you. Best, Rik
Oh my goodness Rik .. I just love ❤ your take on this ! I’ve got to make this for my family 😊
Hope you enjoy. Thank you. Best, Rik
Lovely jubbly, can never have too much cheese 🧀
Thank you. Best, Rik
Can't beat evaporated milk, so versatile, reminds me when I used to eat condensed milk straight from the can or over fruit cocktail for dessert on Sunday teatime....
Giving this a try..😊
Yes fruit cocktail and canned milk there's a memory right there! Thank you. Best, Rik
2 facts. 1) you are Rik everyday not just today and we love you. 2) this was BRILLIANT
Wow! Thank you. Best, Rik
I should have watched before my dinner, which wasn't a patch on this 😋
Thank you. Best, Rik
Love that you left the skin on the potatoes. Wow this looks amazing 😋👌
Thank you. Best, Rik
Rik you gotta stop your killing me I was satisfied after eating my lunch but now my mouth is watering thinking about this new baked potato recipe. I have a bag of yellow golds in the pantry and I can picture their future demise coming soon Of course their sacrifice won’t be forgotten as I eat them . Thanks for the recipe idea Cheers mate
Ha ha ha, mate I'm smiling. Loved reading this. Thank you. Best, Rik
RIK.. THANK YOU RIK FOR ALWAYS SHARING WITH US 👌A MUST TO MAKE LOOKS DIVINE 😋
Thank you. Best, Rik
Superb superb! x thank you so much, for the video, recipe, and for being, n saying... "superb..".. ! will try this. Frank's so thrilled you saying superb... Honestly the two of us, sit here in awe x
Thanks for sharing, smiling here! Hope you enjoy. Thank you. Best, Rik
Oh my gods!
Thank you. Best, Rik
I had just told my Hubby the had to stock up the pantry with some canned milk because I thought I cold use it in recipes calling for heavy cream... and then you post this! It reminded me that somewhere I have my Mom's Carnation milk cookbook from either the early 50s or WWII. Gotta dig that out! lol Also I can't be the only one here who had to make baby's formula with canned milk and Karo syrup before all the pre-made baby formulas hit the shelves?! Thank you for this, Chef... and thanks for showing me how to bake perfect potatoes in my air fryer oven! Oh, and just a note... I think Dijon mustard is the U.S. equivalent to English mustard. Shirley in NH
Thanks for sharing. Thank you. Best, Rik
Yum!😋👌
Thank you. Best, Rik
Fit for a King 🤴😋😋😋
Thank you. Best, Rik
My 'happy place' channel ❣
I love every single recipe, Rik. And every on I've tried comes out perfect.
My son's new phrase :
"Ah, LOOK at THAT "❣🤗
Think you need some merch, Rik. Aprons, t-shirts, utensil caddies.... 😂
Wonderful! Thank you. Best, Rik
Yum!
Thank you. Best, Rik
Another fabulous meal! Thanks Rik..
Thank you. Best, Rik
I love baked potatoes, so this is a winner!
Thank you. Best, Rik
Yummy, it's true about the cream, hard to find good cream where I am. Thanks Rik
Cant get it here either - only the UHT - which is good as an ingredient to be honest. Thank you. Best, Rik
This is going on the menu. Thanks Rik xx
Thank you. Best, Rik
Nice one, man. Flavour central here.
I like your prep knife.
Thank you. Best, Rik
❤❤ Oh yes! One for my bucket list.
Thank you. Best, Rik
Yet another delicious recipe! Thank you Rik!
Thank you. Best, Rik
Oh yeah!!!😍
Thank you. Best, Rik
Thank you for clarifying! I'm ashamed to tell you how long I believed that!!
No worries - its all that was passed down from generations. Thank you. Best, Rik
That dish looks really tasty❣️
Not thought of using evaporated milk for a sauce before, will definitely try this recipe.
Thank you. Best, Rik
Thanks again Rik! Next trip to town I will find a cut of pork to make your amazing homemade bacon and I will make this!!
Sounds great! Thank you. Best, Rik
Now that does look absolutely superb! Very true.
Thank you. Best, Rik
That looks lovely... going to cook this coming Sunday
Thank you. Best, Rik
What a fantastic take on loaded skins. Superb 👌
Thank you. Best, Rik
Looks fantastic, just use mushrooms for meat. I have that tin to use too. Thank you!
Great idea! Thank you. Best, Rik
Like your suggestion for other ingredients. I do something similar with broccoli. But you've given me great pointers on the process. Thanks.
You are so welcome! Let me know how you get on. Thank you. Best, Rik
Thanks again Rik, loving all your recipes and have made quite a few. I’ve never heard of evaporated milk in cooking but I’m going to give it a try.
Thank you. Best, Rik
When i was younger i used to drink the evaporated milk that my mum used to put in the fridge 😅 i am going to make this to use up potatoes i have luvly jubly rik well done 👏
Thank you. Best, Rik
This looks delicious!
Thank you. Best, Rik
Hi Rik…..looks good as usual.
Thank you. Best, Rik
Goodness me Rik, I'm salivating just watching this, thank you so much for another great recipe. I bet your kitchen smells amazing! Any chance you could share the recipe for your homemade bacon please? x
Thank you. The bacon is on the channel there are a couple of recipes. Best, Rik
@@BackyardChef Many thanks Rik, I'll check them out...
Very nice Rik, very similar to mine, only I use boiled spuds, its lovely.
Great job as always, Allen. Thank you. Best, Rik
Lord that looks amazing. Good thing I don’t live near you. If I ate like that regularly I wouldn’t be able to get through the front door ! Lol
Thank you. Best, Rik
Well I've just done some home made bacon ,got a bit left from yesterday's meal ......just the job ,this recipe to use it up . Proper Job Rik 👏
Thank you. Best, Rik
Rik, We had this tonight. It was fantastic. I put a few sliced fresh mushrooms in, and it hit every side and corner .Thanks for the inspiration ,Top Bloke ......
Fantastic!
Thank you. Best, Rik
Rik it look’s Yummy 😋 could you do a quiche one day, I love them but I’ve never made one, Thanks
Yes ok. Thank you. Best, Rik
Looks yumm Rik so I MUST cook this up but I do prefer using cream and that will be the only change. :)
No worries. Sounds like a plan. Thank you. Best, Rik
Superb Rik!!!! We’ll be trying this soon👍👍. Thanks again for all your work!!!
Thank you. Best, Rik
Looks absolutely delicious!😊
Thank you. Best, Rik
I’m coming over for dinner!!! 🍽
Thank you. Best, Rik
I enjoy watching you make these dishes,and I thank you.I think I’m probably a strange English woman,as even as a kid there were a lot of things I didn’t like.I like potatoes,onions ,bacon,garlic,evaporated milk,so what not to like,well for me I would want to bake the potatoes,chop,cover with the sautéed onions,and the lardons if they were totally crisp,with no soft fat,then add broccoli cover in cheese then bake,and for me that would be perfect. I just can’t do wet potatoes,even mashed I like them stodgy,non of this puréed mashed potato.There isn’t much I don’t like the taste of, but some textures are what I don’t like.
Thank you. Best, Rik
Thanks Rick, great ideas for meals. Any ideas what I can do with chicken or turkey mince?
Many! Will make something soon. Thank you. Best, Rik
♥
Thank you. Best, Rik
Fantastica ricetta, qui vicino a casa mia, nella Savoia francese la chiamano Tartiflette, un piatto di montagna. l'unica differenza è che i francesi usano un formaggio particolare, molto cremoso, che si trova in piccole forme e lo mettono sopra alle patate semplicemente spaccato a metà. Viene servita con insalata verde a parte (e mi hai fatto venire fame ahhahahah).
Wow, sembra incredibile, mi piacerebbe provarlo. Grazie per aver condiviso. Amore per la Francia. Cordiali saluti, Rik.
Ohhhhh, Look at THAT🙂
Thank you. Best, Rik
I have questions. 1. Do you have a link for that skillet? 2. What are those red jars in the back? 3. Somebody already asked about the "homemade bacon" 4. What type potatoes did you use? 5. Is there a big difference in English mustard and regular mustard? Thankyou so much. Now I am taking notes on how to adapt this recipe for one person.😎
Hi, Sharon. The jars are rhubarb and ginger jam. The skillet is by a company called Kassa. I have not found a link yet. English mustard has a hotter taste than yellow mustard in the States - and to adjust somewhere near a portion for two:
Bacon, ham of choice: Use about half the amount you normally use for 4-6 servings.
600 g potatoes (baked and chopped)
1/2 large onion, thinly sliced
1/2 can (about 360ml) evaporated milk
1/2 tbsp cornflour/cornstarch to thicken
1/2 cup (about 120ml) chicken or vegetable broth
1 cup (about 100g) of grated cheese (a combination of cheddar and mozzarella)
1 clove garlic, minced
1/4 teaspoon salt
1/2 teaspoon English mustard
1/2 teaspoon black pepper
1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
Butter for greasing the baking dish
Thank you. Best, Rik
Thankyou so much, Rik! You went above and beyond breaking down that recipe for me! Have a blessed evening!😎
That’s a lovely looking bit of bacon there Rik! Was it belly? Looks aged!
Yes I made it out of belly. I prefer to be honest. English back (loin) is ok in sarnies - the streaky (belly) comes in handy for sarnies, pasta etc etc. Thank you. Best, Rik
Hi Rik, nice to see the Hysapientia double oven back. Do you have an opinion yet which one is better - the 21l or 25l? Obviously the average person is not going to buy both. Thanks.
Agreed, Terry. The dual is a good oven indeed! For one or two person cooking its fantastic. Having the different temps in either compartment helps cook different ingredients - making it easy to put a meal together. It has the advantage of an entire compartment, too. However, if you are a pie and pastry man - the 24l has the bottom heating element, which works well for the bottom of the pastry. Both are quick to heat up, which makes them economical over a big oven. More economical if you were using just one side of the dual. There is just the issue with the rotisserie that they are sorting out. It does not take the current skewer attachment - it catches on the top. Honestly, both are good. If the rotisserie is not an issue - the dual is a fantastic one-two-person oven. However, it comes with the rotisserie, so folks want to use the oven to the max. Best, Rik
Everything is better with bacon. And cheese takes it to another level. Spuds for a bulking agent? Whatever. All in all, can't go wrong.
Thank you. Best, Rik
Kassa cookware can be shipped to my house in Mumbai🤣. Looking for closest to that wok skillet and found one by Calphalon with lid for about $109 US. It just doesn't have that pretty copper inside.
Oh! Thank you. Best, Rik
You have probably been asked a lot, but can you tell me where you got the plates and dishes from?
I haven't - I buy odds and ends from seconds shops. Thank you. Best, Rik