Description
This Loaded Baked Potato Casserole is a comforting and hearty dish featuring tender boiled potatoes mixed with sour cream, cheddar cheese, bacon, and green onions, then baked to perfection. It’s a perfect side or main dish for family dinners, offering creamy texture and rich flavors.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and cubed
Dairy & Cheese
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Meat & Aromatics
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
Seasonings
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the casserole later.
- Boil the potatoes: Place the peeled and cubed potatoes in a pot of salted water and boil until they are tender when pierced with a fork, about 10-15 minutes.
- Drain and return potatoes: Drain the cooked potatoes thoroughly and return them to the pot to prepare for mixing.
- Add mix-ins: Add sour cream, shredded cheddar cheese, crumbled cooked bacon, chopped green onions, garlic powder, salt, and pepper to the pot with the potatoes.
- Mix well: Stir all the ingredients together until the mixture is creamy and well combined, ensuring an even distribution of flavors.
- Transfer to baking dish: Grease a baking dish and transfer the potato mixture into it, spreading it evenly.
- Bake: Place the dish in the preheated oven and bake for 25-30 minutes or until the casserole is heated through and the cheese on top has melted beautifully.
Notes
- Russet potatoes work best due to their starchy texture, which helps achieve a creamy casserole.
- For extra cheesiness, sprinkle additional shredded cheddar on top before baking.
- You can substitute bacon with turkey bacon or omit for a vegetarian option.
- To make ahead, assemble the casserole and refrigerate; bake when ready to serve, adding extra baking time if cold.
- Green onions add a fresh bite; feel free to use chives or scallions instead.
