Loaded Potato Bake with Crispy Breadcrumbs

• 3 pounds russet potatoes, peeled and cubed
• 1 cup mayonnaise
• 1 cup sour cream
• 1 cup shredded cheddar cheese
• 1/2 cup crumbled cooked bacon
• 1/2 cup chopped green onions
• 1/2 cup grated Parmesan cheese
• 1 cup fresh breadcrumbs
• 2 tablespoons melted butter
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste

Steps

1. 1 Preheat oven to 375°F.
2. 2 Boil potatoes until fork-tender, then drain and mash.
3. 3 Mix mashed potatoes with mayonnaise, sour cream, cheddar cheese, bacon, and green onions.
4. 4 Transfer mixture to a greased 9x13 inch baking dish.
5. 5 In a separate bowl, combine fresh breadcrumbs, melted butter, Parmesan cheese, garlic powder, and paprika.
6. 6 Sprinkle breadcrumb mixture over the potato layer.
7. 7 Bake for 30-35 minutes, or until topping is golden and bubbly.
8. 8 Let stand for 5 minutes before serving.

Equipment

• Large pot
• Baking dish (9x13 inch)
• Mixing bowls
• Spatula

Variations

• Add jalapeños for a kick.
• Substitute bacon with crispy pancetta for a different flavor profile.

Substitutions

• Use Greek yogurt for a lighter option in place of mayonnaise.
• Swap out breadcrumbs with crushed cornflakes for a gluten-free option.

Pairings

• Grilled chicken
• Steamed broccoli

Nutrition

Tips

• For extra flavor, toast the breadcrumbs in a dry skillet before mixing with butter and cheese.
• Feel free to add cooked ham or diced chives for extra flair.

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 2 months. Thaw overnight in the fridge, then bake covered at 350°F for 30 minutes, followed by 15 minutes uncovered.

Serving Suggestions

• Serve with a side salad for a balanced meal.
• Pair with your favorite barbecue ribs for a hearty dinner.

FAQ