Loaded Baked Potato Casserole with Bacon and Cheddar

• 6 cups shredded potatoes (russet)
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled cooked bacon
• 1/2 cup chopped green onions
• 1/2 cup milk
• 2 eggs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup crushed cornflakes
• 2 tablespoons melted butter

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a large bowl, combine shredded potatoes, sour cream, 1/2 cup cheddar cheese, bacon, green onions, milk, eggs, salt, and pepper.
3. 3 Mix until well combined.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a small bowl, mix crushed cornflakes with melted butter.
6. 6 Sprinkle cornflake mixture over the top of the casserole.
7. 7 Top with remaining 1/2 cup cheddar cheese.
8. 8 Bake for 50 minutes, or until bubbly and golden brown.
9. 9 Let stand for 5 minutes before serving.

Equipment

• 9x13 inch baking dish
• mixing bowls
• grater

Variations

• Add sautéed mushrooms for an earthy twist.
• Incorporate diced ham for extra protein.

Substitutions

• Substitute bacon with turkey bacon for a lighter option.
• Use almond milk for a dairy-free alternative.

Pairings

• Green bean casserole
• Cornbread

Nutrition

Tips

• For extra flavor, add a dash of garlic powder.
• Use leftover baked potatoes for an even quicker prep.

Storage

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

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a 350°F oven until bubbly.

Serving Suggestions

• Serve with a side of fresh salad.
• Pairs well with a hearty beef stew.

FAQ