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Loaded Baked Potato Casserole
Loaded Baked Potato Casserole is a cheesy and creamy potato side dish recipe that is a twist on the classic twice baked potatoes.
Servings
8
Prep Time
30
minutes
mins
Cook Time
1
hour
hr
30
minutes
mins
Total Time
2
hours
hrs
Ingredients
1x
2x
3x
▢
5
pounds
russet potatoes
washed and patted dry
▢
4
tablespoons
salted butter
softened (1/2 stick)
▢
1
cup
sour cream
▢
¾
cup
half & half
▢
2
teaspoons
salt
▢
1
teaspoon
ground black pepper
▢
16
ounces
cheddar cheese
shredded
▢
12
oz
bacon
cooked and crumbled
▢
½
cup
green onion
diced
Instructions
Preheat the oven to 400F.
Using a fork, prick holes throughout all of the potatoes.
Bake the potatoes on a cookie sheet for 1 hour, or until tender.
Reduce the temperature of the oven to 350 degrees Fahrenheit.
Once the potatoes are cool enough to handle, cut them in half and scoop out the centers of the potatoes into a large bowl.
Add the butter and mash the potatoes with a fork or a potato masher.
Once most of the lumps have been removed, add the sour cream, half & half, salt, and ground black pepper. Stir to combine.
Add half of the shredded cheddar cheese, half of the bacon, and half of the green onions and stir to combine.
[Alternatively, add the scooped out potatoes and rest of ingredients to a stand mixer and mix.]
Place the mixture into a 9x13 baking dish and top with the remaining cheddar cheese.
Bake for 30 minutes or until the cheese is starting to brown around the edges.
Top with the remaining bacon and green onions before serving.
Nutrition
Serving:
1
Calories:
772
kcal
Carbohydrates:
56
g
Protein:
26
g
Fat:
50
g
Saturated Fat:
25
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
15
g
Trans Fat:
0.3
g
Cholesterol:
125
mg
Sodium:
1317
mg
Potassium:
1398
mg
Fiber:
4
g
Sugar:
4
g
Vitamin A:
1085
IU
Vitamin C:
18
mg
Calcium:
501
mg
Iron:
3
mg
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