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Party Popper Potato Puff Casserole
On Tater Tot day in grade school, plates were piled high with golden nuggets and accompanied by mounds of salty-sweet ketchup. In hindsight, and in comparison to this casserole, that was a bland way to eat these magical potato pillows. Years later, I have found that the key is in the top pings. This party popper casserole gives the potatoes a kick with bacon, jalapeños, cheese, and more! Prep ahead of time and heat up when the kids get home from school or company arrives.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: Serves 12 1x
- Category: Sides & Sauces
Ingredients
Scale
- 2 pounds frozen potato puffs
- 1 pound cream cheese, room temperature
- 1 cup sour cream
- 2 cups shredded Mexican cheese blend
- 6 strips bacon, cooked and chopped
- 6 scallions, thinly sliced
- 5 jalapeño peppers, chopped
Instructions
- Preheat the oven to 425 degrees F and lightly coat a 9 × 13-inch baking dish with cooking spray.
- Arrange the potato puffs evenly in the baking dish and bake for 15 minutes. In a medium bowl, stir together the cream cheese, sour cream, and 1 1/2 cups of the shredded cheese. Add half the bacon, half the scallions, and the jalapeños. Spread the cheese mixture in a smooth layer over the potato puffs and top with the remaining shredded cheese, bacon, and scallions.
- Bake for 20 to 25 minutes, until bubbling and the cheese has melted. Serve.
Notes
- Do you love green peppers? Red onions? Add ’em! Customize your casserole with vegetables you love. Or try a flavored cream cheese, such as bacon.
