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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: Instant Pot Potato 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:
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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.
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