Description
This Loaded Baked Potato Casserole is a comforting and creamy dish featuring tender boiled russet potatoes mixed with sour cream, cheddar cheese, crispy bacon, and fresh green onions. Baked until bubbly and golden, it’s a perfect side or main for family dinners or potlucks.
Ingredients
Scale
Potatoes
- 4 large russet potatoes, peeled and cubed
Mix-ins
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1/4 cup green onions, chopped
Seasoning
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C), ensuring it reaches the proper temperature to bake the casserole evenly.
- Boil Potatoes: Place the peeled and cubed potatoes in a pot of salted water. Boil them until they are tender when pierced with a fork, about 10-15 minutes.
- Drain Potatoes: Drain the water from the potatoes thoroughly and return the potatoes to the pot to prepare for mixing.
- Add Ingredients: To the potatoes, add sour cream, shredded cheddar cheese, crumbled cooked bacon, chopped green onions, garlic powder, salt, and pepper.
- Mix Thoroughly: Stir the mixture well until all ingredients are combined evenly to create a creamy, cheesy potato blend.
- Transfer to Baking Dish: Grease a baking dish lightly and transfer the potato mixture into it, spreading evenly.
- Bake: Place the baking dish in the oven and bake for 25-30 minutes, or until the casserole is heated through and the cheese has melted and is bubbly.
Notes
- You can substitute bacon with cooked ham or turkey bacon for variation.
- For an extra cheesy dish, sprinkle a little extra shredded cheddar on top before baking.
- Use fresh green onions to add a mild onion flavor and color contrast.
- Make sure potatoes are well drained before mixing to avoid a watery casserole.
- Leftovers keep well refrigerated for up to 3 days and can be reheated in the oven or microwave.
