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- 4 large russet potatoes - 1 cup sour cream - 1 cup cheddar cheese - 1/2 cup cream cheese - 1/4 cup green onions - 1/2 cup cooked turkey bacon - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and freshly cracked black pepper - 1/2 cup milk - 1 tablespoon olive oil For this loaded baked potato casserole, I choose russet potatoes. They give a fluffy texture. You will need sour cream and cream cheese for a rich base. Cheddar cheese adds a sharp flavor. Use fresh green onions for a nice crunch. Turkey bacon adds a savory touch. Seasonings like garlic and onion powder bring out the flavors. Salt and pepper enhance the taste. The milk keeps everything creamy, while olive oil greases the baking dish. With these simple ingredients, you create a dish that is both easy and full of flavor. You can even swap ingredients, like using vegetable bacon for a meat-free option. {{ingredient_image_2}} - Preheat your oven to 400°F (200°C). - Boil a large pot of salted water. Add diced potatoes and cook for 10-15 minutes. They should be fork-tender. Drain the potatoes and let them cool. - In a big mixing bowl, combine 1 cup of sour cream, 1/2 cup of cream cheese, and 1/2 cup of milk. - Mix until smooth. Add in 1 cup of shredded cheddar cheese, 1 teaspoon of garlic powder, and 1 teaspoon of onion powder. - Season with salt and pepper. Fold in 1/4 cup of chopped green onions, saving some for later. - Gently add the cooled potatoes and 1/2 cup of crumbled turkey bacon to the mixture. - Grease a 9x13-inch baking dish with 1 tablespoon of olive oil to prevent sticking. - Spoon the loaded potato mixture into the dish and spread it out evenly. - Top with the reserved cheddar cheese. - Cover with foil and bake for 25 minutes. Then, remove the foil and bake for another 15-20 minutes. - The top should be bubbly and golden brown. - Let it cool for a few minutes before serving. Garnish with reserved green onions for a nice touch. To achieve the right potato texture, start with fresh russet potatoes. Cut them into bite-sized cubes. Boil them until they are fork-tender, about 10-15 minutes. This helps keep them fluffy but not mushy. When mixing the ingredients, be gentle. You want to fold the potatoes into the creamy mixture without breaking them apart. This keeps the texture nice and light. For even cheese melting, sprinkle some cheese on top of the casserole before baking. This creates a golden crust that everyone loves. Make sure to reserve some cheese from your main mix for this step. For ideal accompaniments, serve your casserole hot right from the oven. You can add a dollop of sour cream on each serving for extra creaminess. Garnishing with green onions adds a fresh touch. Sprinkle some on top right before serving. This brightens up the dish and adds a pop of color. You can also offer extra toppings, like crispy bacon bits or hot sauce, for flavor variety. Pro Tips Use Fresh Ingredients: Fresh, high-quality potatoes and dairy products will enhance the overall flavor and texture of the casserole. Adjust the Cheese: Feel free to mix different types of cheese like Monterey Jack or Gouda for a unique flavor twist. Layering for Flavor: Consider layering the potatoes and cheese mixture in the baking dish for a more aesthetically pleasing presentation and flavor distribution. Make-Ahead Option: Prepare the casserole a day in advance and store it in the refrigerator. Just bake it before serving for a quick and easy meal. {{image_4}} You can easily change some ingredients in this recipe. If you want a vegetarian version, use vegetable bacon instead of turkey bacon. This swaps the meat without losing flavor. You can enjoy the same crunch and taste. For a dairy-free option, look for cheese made from nuts or soy. Use a dairy-free sour cream and cream cheese, too. These choices keep the dish creamy while catering to dietary needs. Want a little heat? Add jalapeños to the mix. They give the casserole a nice kick. You can slice them thin or chop them small, depending on your taste. You can also switch up the cheese. Try gouda or pepper jack for a twist. Each type of cheese brings its own flavor and richness. Mixing different cheeses can make your casserole even more delicious! To keep your Loaded Baked Potato Casserole fresh, let it cool first. Then, place it in an airtight container. You can store it in the fridge for up to four days. If you want to store it longer, consider freezing it. In the freezer, it stays good for about three months. Just make sure to wrap it well to prevent freezer burn. When it's time to enjoy leftovers, you have a few options. The best method is to reheat it in the oven. Preheat your oven to 350°F (175°C). Cover the casserole with foil to keep it moist. Bake for about 20-25 minutes or until it’s heated through. If you’re short on time, you can use the microwave. Place a portion on a microwave-safe plate. Heat it in 30-second intervals, stirring in between, until hot. To keep the texture nice, avoid overheating. If you want extra flavor, add a bit of cheese on top while reheating. This makes it even more delicious! Can I prepare Loaded Baked Potato Casserole in advance? Yes, you can prepare this casserole ahead of time. To do this, follow the recipe up to the baking step. After mixing the ingredients, cover the dish and store it in the fridge for up to 24 hours. When you are ready to bake, let it sit at room temperature for 30 minutes. Then, bake it as directed. This makes serving easy! What can I serve with Loaded Baked Potato Casserole? This casserole pairs well with many foods. You can serve it with a simple green salad to add freshness. Grilled chicken or steak also works great as a main dish. For a lighter option, try roasted vegetables or steamed broccoli. The flavors balance nicely, making each meal a hit! Can I freeze Loaded Baked Potato Casserole? Yes, you can freeze this casserole! Allow it to cool completely after baking. Then, cover it tightly with foil or plastic wrap. It will last in the freezer for about two months. When you are ready to eat it, thaw it in the fridge overnight and reheat in the oven. Enjoy the yummy, cheesy goodness! This blog post covered how to make a delicious Loaded Baked Potato Casserole. We discussed the main ingredients, step-by-step instructions, and tips to get it just right. You learned about variations to please different diets and how to store your leftovers. Remember, this casserole is flexible and fun to make. With a few tweaks, you can create your own version. Enjoy making this dish with family and friends. It will surely be a hit at your next meal!

Loaded Baked Potato Casserole

A creamy and cheesy baked potato casserole loaded with flavors and textures.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 4 large russet potatoes, thoroughly scrubbed and diced into bite-sized cubes
  • 1 cup sour cream
  • 1 cup cheddar cheese, shredded (reserve some for topping)
  • 1 2 cream cheese, softened to room temperature
  • 1 4 cup green onions, finely chopped (set aside some for garnishing)
  • 1 2 cup cooked turkey bacon, crumbled (you may substitute with vegetable bacon for a vegetarian option)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and freshly cracked black pepper
  • 1 2 cup milk
  • 1 tablespoon olive oil for greasing the baking dish

Instructions
 

  • Begin by preheating your oven to 400°F (200°C). This ensures your casserole bakes evenly.
  • In a large pot, bring water to a rolling boil and add a generous amount of salt. Carefully place the diced potatoes into the boiling water and cook for approximately 10-15 minutes, or until they are fork-tender. Drain the potatoes and set them aside to cool slightly.
  • In a spacious mixing bowl, combine the sour cream, cream cheese, and milk. Using a whisk or spatula, blend the ingredients together until the mixture is smooth and creamy.
  • To the creamy mixture, add in the shredded cheddar cheese, garlic powder, onion powder, and a pinch of salt and pepper. Fold in the majority of the chopped green onions (keep a bit for garnish) and stir until everything is well incorporated.
  • Gently add the cooked potatoes and crumbled turkey bacon to the mixture, folding carefully to ensure the potatoes are evenly coated without mashing them.
  • Lightly grease a 9x13-inch baking dish with olive oil to prevent sticking. Spoon the loaded potato mixture into the dish, spreading it out evenly with a spatula.
  • Generously sprinkle the reserved cheddar cheese on top of the potato mixture, allowing it to melt and become golden during baking.
  • Cover the casserole dish with aluminum foil and place it in the preheated oven. Bake for 25 minutes. Afterward, remove the foil and continue baking for an additional 15-20 minutes, or until the top is bubbly and golden brown.
  • Once done, take the casserole out of the oven and let it rest for a few minutes before serving. Garnish generously with the reserved green onions for a pop of color and flavor.

Notes

Serve hot with a dollop of sour cream and extra green onions for garnish.
Keyword casserole, cheesy, comfort food, potato