Loaded Baked Potato Casserole

This thanksgiving say thanks to you loved ones with this special Loaded Baked Potato Casserole. This casserole combines all the irresistible features of a loaded spud, but it is cooked and served family style for an extra-hearty side. And all you need to do is follow this easy and fast recipe for that matter. Here we are going to prepare Loaded Baked Potato Casserole. Let’s get started.

A slight twist to an old favorite, this cheesy recipe will surely set their mouths to watering. For a creamier casserole, use a potato masher and mash potatoes thoroughly. ”

This recipe has all the ingredients of a rich and creamy, flavorful twice-baked potato dish. Would you like some potato to go with that cheese ? And those must be some massive potatoes.

 

Loaded Baked Potato Casserole
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Nonstock cooking spray
  • 6 slices bacon, cut ½-inch thick
  • 1kg russet potatoes (about 4), scrubbed clean and cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 170gm cream cheese, at room temperature
  • 2 cups shredded Cheddar
  • ⅔ cup sour cream
  • 2 scallions, white and light green parts only, thinly sliced
Instructions
  1. Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with non-stick spray. Set aside.
  2. Cook the bacon in a medium non-stick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.
  3. Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and ½ teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.
  4. Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.
  5. Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.

 

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