Ingredients
• 4 large russet potatoes, peeled and diced
• 1/2 cup sour cream
• 1/2 cup cream cheese, softened
• 1 cup shredded cheddar cheese (plus extra for topping)
• 1/2 cup cooked bacon, crumbled
• 1/4 cup milk (or more for desired creaminess)
• 2 tablespoons butter
• 1 teaspoon garlic powder
• Salt and pepper, to taste
• 1/4 cup green onions, chopped (for garnish)
Instructions
Step 1: Preheat the Oven
• Preheat Oven: Preheat your oven to 350°F (175°C).
Step 2: Cook the Potatoes
• Boil Potatoes: Place the diced potatoes in a large pot and cover with water. Bring to a boil and cook for about 10-15 minutes, or until the potatoes are tender. Drain and return to the pot.
Step 3: Prepare the Casserole Mixture
• Mix Ingredients: To the drained potatoes, add the sour cream, cream cheese, shredded cheddar cheese, crumbled bacon, milk, butter, garlic powder, salt, and pepper. Mash the mixture until well combined and creamy. You can leave some chunks for texture if desired.
Step 4: Assemble the Casserole
• Transfer to Baking Dish: Pour the potato mixture into a greased 9×13-inch baking dish. Spread evenly.
• Top with Cheese: Sprinkle additional shredded cheddar cheese on top.
Step 5: Bake the Casserole
• Bake: Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and bubbly.
Step 6: Serve
• Garnish: Remove from the oven and let cool for a few minutes. Garnish with chopped green onions before serving.
• Enjoy: Serve warm and enjoy your delicious Loaded Baked Potato Casserole!
- Prep Time: 15
- Cook Time: 45