Loaded Baked Potato Casserole
Tender baked potatoes are made delicious with ingredients like cream cheese, butter, bacon, and plenty of cheddar cheese!
Servings: 6
Equipment
Ingredients
- 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.5 russet potatoes
- 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.4 ounces cream cheese, 1 cup sour cream, 2 tablespoons unsalted butter, ½ teaspoon paprika, ½ teaspoon kosher salt, ½ teaspoon ground black pepper
- Add 1 cup of the cheese, the bacon and onions to the mix and stir to combine.6 slices bacon, ¼ cup sliced green onions, 1 cups freshly shredded cheddar cheese
- 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.1 cups freshly shredded cheddar cheese
- 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
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