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5
from 1 vote
Loaded Baked Potato Casserole
Tender baked potatoes are made delicious with ingredients like cream cheese, butter, bacon, and plenty of cheddar cheese!
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Bake time
20
minutes
mins
Total Time
50
minutes
mins
Servings:
6
Author:
Julie Chiou
Equipment
Baking dish
Ingredients
1/2
1x
2x
3x
5
russet potatoes
about
2 ½
pounds, peeled and cut into one-inch pieces
4
ounces
(
113
g
)
cream cheese
softened
1
cup
(
230
g
)
sour cream
2
tablespoons
(
28
g
)
unsalted butter
melted
½
teaspoon
paprika
½
teaspoon
kosher salt
½
teaspoon
ground black pepper
2
cups
(
226
g
)
freshly shredded cheddar cheese
divided
6
slices
bacon
cooked until crisp
¼
cup
(
25
g
)
sliced green onions
Instructions
Preheat the oven to
375
°F
(
191
°C
)
Boil six cups of water over high heat then add potatoes and cook for about 5 minutes or until slightly tender.
In the meantime, beat the cream cheese in a large bowl until smooth then add the sour cream, butter, paprika, salt and pepper and stir until combined.
Add 1 cup of the cheese, the bacon and onions to the mix and stir to combine.
Once the potatoes are cooked, drain them, add them to the sour cream mixture and stir to combine.
Add the potato mixture to a 9 by 13-inch baking pan and sprinkle the remaining cheese on top.
Bake for 15 to 20 minutes or until the cheese is fully melted.
Serve with additional bacon crumbles and freshly chopped green onions for garnish if desired.
Notes
This casserole can be stored in an airtight container in the fridge for up to five days.
Nutrition
Serving:
1
serving
|
Calories:
475
kcal
|
Carbohydrates:
35
g
|
Protein:
15
g
|
Fat:
31
g
|
Saturated Fat:
19
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
9
g
|
Trans Fat:
1
g
|
Cholesterol:
91
mg
|
Sodium:
531
mg
|
Potassium:
873
mg
|
Fiber:
2
g
|
Sugar:
3
g