(Many of the links in this article redirect to a specific reviewed product. Your purchase of these products through affiliate links helps to generate commission for HomePressureCooking.com, at no extra cost. Learn more)
Ever tried combining the comfort of baked potatoes with the creamy goodness of potato salad? This Baked Potato Salad Casserole is a game-changer. Perfect for potlucks or family dinners, it’s loaded with cheddar cheese, sour cream, green onions, and crispy bacon. The result? A warm, cheesy, and utterly satisfying dish that’ll have everyone coming back for seconds. Let’s dive in!
What You Will Need
Read more: Potato Salad Casserole Recipe
What you will need to make baked potato salad casserole
- Potatoes: The base of the dish, providing a hearty, starchy foundation that absorbs flavors well.
- Sour cream: Adds a tangy creaminess, balancing the richness of the other ingredients.
- Mayonnaise: Contributes a smooth, creamy texture, binding everything together.
- Shredded cheddar cheese: Melts beautifully, adding a sharp, savory flavor and gooey texture.
- Green onions: Brings a fresh, mild onion flavor, adding a bit of crunch.
- Crumbled cooked bacon: Adds a smoky, salty crunch, enhancing the overall flavor profile.
Tools and Instruments Required
- Large pot: Needed to boil potatoes until tender, ensuring they cook evenly and thoroughly.
- Mixing bowl: Essential for combining sour cream, mayonnaise, cheese, onions, bacon, salt, and pepper with the potatoes.
- Baking dish: Used to transfer the potato mixture into for baking, allowing even heat distribution.
- Wooden spoon: Ideal for folding the potatoes into the creamy mixture without mashing them.
- Cheese grater: Necessary for shredding cheddar cheese, ensuring it melts evenly over the casserole.
Baked Potato Salad Casserole
Equipment
- Oven
- Baking Dish
- Mixing bowl
Read more: Baked Feta Strawberry Chicken Salad Recipe
Ingredients:
Main Ingredients
- 6 large potatoes peeled and cubed
- 1 cup sour cream
- 1 cup mayonnaise
- 1 cup shredded cheddar cheese divided
- 1/2 cup chopped green onions
- 1/2 cup cooked bacon crumbled
- 1 tsp salt
- 1/2 tsp black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Boil the potatoes in salted water until tender, about 15 minutes. Drain and set aside.
- In a large mixing bowl, combine sour cream, mayonnaise, half of the shredded cheddar cheese, green onions, bacon, salt, and pepper.
- Fold in the cooked potatoes until well coated.
- Transfer the mixture to a baking dish and top with the remaining shredded cheddar cheese.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly.
- Let it cool slightly before serving. Enjoy!
Notes:
Nutrition value:
Read more: Instant Pot Potato Salad Recipe
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but don't bake.
- Cover tightly with plastic wrap or foil.
- Store in the fridge for up to 24 hours.
- When ready, bake as directed, adding an extra 5-10 minutes.
Freezing Instructions
- Assemble the casserole without baking.
- Wrap tightly with plastic wrap, then foil.
- Freeze for up to 2 months.
- Thaw in the fridge overnight.
- Bake as directed, adding an extra 10-15 minutes.
For a smoky twist, try adding a dash of smoked paprika to the sour cream mixture before folding in the potatoes.
0 thoughts on “Baked Potato Salad Casserole Recipe”