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This Loaded Baked Potato Casserole is comfort food at its finest. Imagine creamy mashed potatoes mixed with sour cream, cheddar cheese, and crispy bacon, all baked to perfection. It's a hearty dish that’s perfect for family dinners or potlucks. The green onions add a fresh touch, making each bite a delightful mix of flavors. Let's dive into this easy, crowd-pleasing recipe!
What You Will Need
Read more: Instant Pot Loaded Potato Soup Recipe
What you will need to make loaded baked potato casserole
- Russet potatoes: These form the base, providing a hearty, starchy foundation perfect for absorbing flavors and creating a creamy texture.
- Sour cream: Adds tanginess and creaminess, balancing the richness of the cheese and bacon while keeping the potatoes moist.
- Shredded cheddar cheese: Melts beautifully, offering a sharp, savory flavor that complements the potatoes and adds a gooey, irresistible texture.
- Chopped cooked bacon: Brings a smoky, salty crunch that contrasts nicely with the creamy potatoes and cheese.
- Sliced green onions: Adds a fresh, mild onion flavor and a pop of color, enhancing both taste and presentation.
Tools and Instruments Required
What tools/instruments will be needed to make Loaded Baked Potato Casserole Recipe
- Large pot: Needed to boil the potatoes until tender, ensuring they mash smoothly.
- Mixing bowl: Essential for combining mashed potatoes with other ingredients evenly.
- Potato masher: Helps achieve a smooth, lump-free potato mixture.
- Baking dish: Used to bake the casserole, allowing even cooking and melting of cheese.
- Oven: Crucial for baking the casserole to perfection, ensuring a bubbly, golden top.
Loaded Baked Potato Casserole Recipe
Equipment
- Oven
- Baking Dish
- Mixing bowl
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 6 medium russet potatoes peeled and cubed
- 1 cup sour cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon chopped
- 1/4 cup green onions sliced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions:
- Preheat your oven to 375°F (190°C).
- Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and transfer to a mixing bowl.
- Mash the potatoes with sour cream, salt, and pepper until smooth.
- Fold in half of the shredded cheese, bacon, and green onions.
- Transfer the mixture to a baking dish and top with the remaining cheese.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Garnish with additional green onions and serve hot.
Notes:
Read more: Instant Pot Baked Potatoes Recipe
Nutrition value:
Keywords:
Make Ahead and Freezing Instructions
Make Ahead Instructions
- Prepare the casserole as directed, but stop before baking.
- Cover the dish tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 2 days.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Follow the recipe up to the baking step.
- Allow the casserole to cool completely.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Label with the date and freeze for up to 3 months.
- To reheat, thaw in the fridge overnight.
- Bake at 375°F (190°C) for 25-30 minutes or until heated through.
For a twist, try adding caramelized onions to the potato mixture for a deeper, richer flavor.
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