Loaded Baked Potato Casserole with Bacon

• 6 cups shredded potatoes (about 3 medium)
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled cooked bacon
• 1/2 cup chopped green onions
• 1/2 cup mayonnaise
• 1/4 cup milk
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup shredded cheddar cheese (for topping)

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, mix shredded potatoes, sour cream, 1 cup cheddar cheese, mayonnaise, milk, garlic powder, onion powder, salt, and pepper until well combined.
3. 3 Transfer the mixture to a greased 9x13 inch baking dish.
4. 4 Top with crumbled bacon and 1/2 cup shredded cheddar cheese.
5. 5 Bake for 45 minutes, or until the top is golden and bubbly.
6. 6 Remove from oven and let stand for 5 minutes before serving.
7. 7 Garnish with chopped green onions.

Equipment

• 9x13 inch baking dish
• mixing bowl
• baking sheet (optional for bacon)

Variations

• Add cooked diced ham for extra protein.
• Include sautéed mushrooms for a gourmet twist.

Substitutions

• Use Monterey Jack cheese for a different flavor.
• Substitute Greek yogurt for sour cream for a lighter option.

Pairings

• Cornbread on the side
• Steamed broccoli for a veggie complement

Nutrition

Tips

• For a crispy top, broil for 1-2 minutes at the end of baking, watching closely to avoid burning.
• Make ahead and store in the fridge for up to 24 hours before baking.

Storage

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

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and bake covered for 30 minutes, then uncover and bake another 15 minutes.

Serving Suggestions

• Serve with a side of sour cream and extra chives.
• Pair with a fresh green salad for a balanced meal.

FAQ