Loaded Baked Potato Casserole
Try this Loaded Baked Potato Casserole recipe.
Try this Loaded Baked Potato Casserole recipe.
- 1/2 cup sour cream
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 8 tablespoons butter
- 2 cups sharp cheddar cheese
- 4 green onions sliced
- 5 pounds yukon gold potatoes – washed peeled, and cut into large chunks
- enough water to cover the potatoes in a large stoc
- 8 ounce package cream cheese
- 1/4-1/2 cup milk (i used 1%)
- 8 slices bacon cooked and crumbled
- Carbohydrate 17.4997147244952 g
- Cholesterol 804.338303413084 mg
- Fat 267.571623723748 g
- Fiber 0.191599994659424 g
- Protein 82.9426137611973 g
- Saturated Fat 164.185805002065 g
- Serving Size 1 1 recipe (2963g)
- Sodium 4266.27985351825 mg
- Sugar 17.3081147298358 g
- Trans Fat 22.6012564017823 g
- Calories 2775 calories
Step-by-step
- In a large stock pot, arrange the potatoes chunks.
- Add enough water or chicken broth to cover the potatoes.
- Bring to a boil and cook for 20-30 minutes, or until the potatoes are fork tender.
- Drain the liquid from the potatoes.
- Return the cooked potatoes to the pan.
- Add in butter, cream cheese, sour cream, salt, black pepper, and garlic powder.
- Using a potato masher, mash the potatoes until most of the clumps are removed.
- Preheat the oven to 375 degrees.
- Add in the milk, up to 1/2 cup, and continue mashing until the potatoes are smooth and fluffy. Add more milk if desired.
- You can also use a hand or stand mixer to get the potatoes extra fluffy and smooth.
- To the potatoes, add in 1 cup sharp cheddar cheese and half of the cooked bacon crumbles.
- Stir to combine.
- Spread the potatoes in a lightly greased 9 x 13 inch casserole dish.
- Top with remaining cheese and bacon.
- Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish with green onions and serve immediately.
- This serves 8-10+ people.
My Loaded Baked Potato Casserole Adventure: A Comfort Food Classic Reimagined
As a busy working mom, I'm always on the lookout for recipes that are both delicious and easy to make. Weeknights are a whirlwind of school pick-ups, homework battles, and the ever-present question of "what's for dinner?". That's where this Loaded Baked Potato Casserole comes in. It's a comforting classic, elevated to new heights of creamy, cheesy goodness, yet surprisingly straightforward to prepare.
The inspiration struck during one of my rare "me time" moments. I was flipping through a food magazine, and the image of a bubbling, cheesy potato casserole stopped me dead in my tracks. The idea of transforming humble potatoes into a crowd-pleasing dish was instantly appealing. I envisioned this casserole gracing our family dinner table, a warm and inviting centerpiece amidst the usual evening chaos. But, being a practical person, I knew I needed a recipe that wouldn't require hours in the kitchen. This recipe delivered!
The beauty of this dish lies in its simplicity. The ingredients are readily available, and the process itself is remarkably easy. I started with Yukon Gold potatoes, which are my go-to choice for their creamy texture. Washing, peeling, and chopping them is the most time-consuming part, but even that can be made easier with a good quality food processor. The key is to get the potatoes perfectly cooked, tender yet still holding their shape. Boiling them in broth adds a subtle depth of flavor that's hard to beat. I prefer chicken broth, but water works just as well.
The real magic happens when you add the cream cheese, sour cream, and butter. This creamy trinity forms the base of the casserole's irresistible texture. The addition of garlic powder and black pepper enhances the flavor profile, creating a rich and savory taste that's both familiar and exciting. I used kosher salt, carefully adjusting the seasoning to my liking.
Next, the cheese – oh, the cheese! I opted for sharp cheddar, which provides a bold, tangy contrast to the creamy potatoes. The bacon crumbles add a delightful smoky crunch, adding a satisfying textural element. I cooked my own bacon, but pre-cooked crumbled bacon would work just as well in a pinch.
The baking process is equally straightforward. I used a 9x13 inch casserole dish, which is perfect for feeding my family and often leaving some leftovers for lunch the next day. The baking time is relatively short, around 20-25 minutes, allowing for a quick and easy meal on those busy weeknights. As the casserole bakes, the aroma fills the kitchen, promising a delicious reward for our efforts.
Once baked, the casserole emerges golden brown, bubbly, and irresistibly fragrant. The top layer is perfectly browned and crisp, while the interior remains creamy and smooth. A final garnish of sliced green onions adds a touch of freshness and visual appeal.
This Loaded Baked Potato Casserole has become a family favorite. It's a dish that brings everyone together around the table, providing a comforting and satisfying meal that’s a welcome break from the daily grind. It’s a testament to the fact that delicious and easy don't have to be mutually exclusive.
So, if you're looking for a comforting, crowd-pleasing side dish that is both easy to make and incredibly delicious, I highly recommend you give this Loaded Baked Potato Casserole a try. I promise you won’t be disappointed. It’s a recipe that’s become a staple in my kitchen, a comforting and reliable friend on busy weeknights and special occasions alike.
