Loaded Baked Potato Casserole

• 4 cups shredded cheddar cheese
• 6 large russet potatoes, peeled and cubed
• 1 cup sour cream
• 1 cup mayonnaise
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups cooked and crumbled bacon
• 1/2 cup chopped green onions
• 1/2 cup diced chives
• 1/2 cup crushed cornflakes

Steps

1. 1 Preheat oven to 375°F.
2. 2 Boil potatoes in salted water until tender, about 10-12 minutes; drain and set aside.
3. 3 In a large bowl, mix sour cream, mayonnaise, garlic powder, onion powder, salt, and pepper.
4. 4 Layer half the potatoes in a greased 9x13 inch baking dish.
5. 5 Spread half of the sour cream mixture over the potatoes.
6. 6 Sprinkle with half of the cheese, then half of the bacon, green onions, and chives.
7. 7 Repeat layers with remaining potatoes, sour cream mixture, and toppings.
8. 8 Top with crushed cornflakes.
9. 9 Bake for 45 minutes or until bubbly and golden.
10. 10 Let stand for 5 minutes before serving.

Nutrition

Tips

• For a richer flavor, use a mix of cheddar and Monterey Jack cheese.
• This casserole can be assembled ahead of time and refrigerated for up to 24 hours before baking.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through.

Serving Suggestions

• Serve with a side of crispy bacon and extra sour cream.
• Pairs well with a fresh green salad or warm crusty bread.

FAQ