This loaded baked potato casserole is a hearty and cheesy side dish.
Prep Time20 minutesmins
Cook Time1 hourhr
Total Time1 hourhr20 minutesmins
Course: Main Course
Cuisine: American
Servings: 8servings
Author: I Don't Have Time For That
Equipment
9 x 13-inch Baking Dish
large mixing bowl
Ingredients
5mediumbaked russet potatoescooled
1cupsour cream
⅓cupmilk
½teaspoongarlic powder
1green oniondiced
½teaspoonsalt
⅛teaspoonpepper
1cupcheddar cheeseshredded
6stripsbaconcooked 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.