Loaded pot cass

Loaded Potato Casserole in the dish with a portion taken out
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Loaded Baked Potato Casserole

This loaded baked potato casserole is a hearty and cheesy side dish.
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 8 servings
Author Ashley

Equipment

9x13 pan
large mixing bowl

Ingredients  

  • 5 medium baked russet potatoes cooled
  • 1 cup sour cream
  • cup milk
  • ½ teaspoon garlic powder
  • 1 green onion diced
  • ½ teaspoon salt
  • teaspoon pepper
  • 1 cup cheddar cheese shredded
  • 6 strips bacon cooked and crumbled

Instructions 

  • Preheat oven to 375°F. Grease a 2.5 qt. baking dish.
  • Scoop the potato flesh out of the skins (reserve skins for another recipe). Roughly chop the potato into ½" pieces and spread them evenly into the baking dish.
  • In a medium bowl mix together the sour cream, milk, green onion, garlic powder, salt and pepper.
  • Spread the sour cream mixture evenly over the potatoes. Top with cheddar cheese and bacon.
  • Bake for 25-30 minutes until potatoes are hot and cheese is golden and bubbly.

Notes

If using russet or baking potatoes, they will need to be peeled. Red, yellow, or baby potatoes do not need peeling.
Leftovers will keep in the refrigerator for up to 4 days and in the freezer for a month. 
5 from 3 votes↑ Click stars to rate now!
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Nutrition Information

Calories: 482kcal | Carbohydrates: 32g | Protein: 34g | Fat: 24g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 650mg | Potassium: 1053mg | Fiber: 4g | Sugar: 2g | Vitamin A: 546IU | Vitamin C: 34mg | Calcium: 226mg | Iron: 3mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

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About the author

Hello! My name is Ashley.
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