This casserole is the result of me attempting to mix up some loaded potato salad while the potatoes were still too hot. When I added the sour cream and butter to the mix, the potatoes got smoother than I wanted and thus the Loaded Baked Potato Casserole was created!
If you like bacon, cheese, sour cream, butter, and green onions in your baked potato, you’ll love this creamy and delicious Loaded Baked Potato Casserole. This recipe is what would happen if baked potatoes, twice baked potatoes, and mashed potatoes had a tasty casseroley baby. Give it a try for your next big gathering of friends and family.
- 5 lb Baking Potatoes
- 2 1⁄2 tsp Kosher Salt, Divided
- 2 Cups Chicken Stock
- 6 Slices Bacon, Cooked Crisp and Crumbled
- 3 Green Onions, Chopped
- 1⁄2 Stick Butter
- 16 oz Sour Cream
- 1 tsp Black Pepper
- 2 Cups Cheddar Cheese, Shredded
- Peel the potatoes and dice them into 1-inch cubes.
- In a large pot, combine the potatoes, 1 tsp salt, chicken stock and enough water to cover the potatoes by about 1 inch. Bring the potatoes to a boil and cook until they are tender (about 10 – 15 minutes).
- Drain the potatoes and place them in a large bowl.
- Preheat the oven to 375°
- Add the crumbled bacon, chopped green onions, butter, sour cream, 1 1⁄2 tsp salt, and pepper to the bowl and mix until everything is well combined and the mixture is mostly creamy with a few chunks.
- Spray a 9 x 13 casserole dish with nonstick cooking spray and spread the potato mixture into it.
- Sprinkle the casserole with the shredded cheese and cook in the preheated oven for 30 minutes until the cheese is melted and the sides are bubbly.
If you like other things on your baked potato, add them to the casserole! We won’t judge you.
Trying to make your Thanksgiving casseroles early? Freeze this baked potato in a casserole dish for up to 6 months. Defrost overnight and cook as directed above. If you’re cooking from frozen, add about 15 minutes to the cooking time. The casserole is done when it reaches 160°.
The Russet Potato’s dry and mealy flesh makes it perfect for baking and mashing.