0 from 0 votes
Loaded Baked Potato Casserole
If you enjoy a loaded baked potato, you’ll love this Loaded Baked Potato Casserole full of potatoes, bacon, cheese, garlic, and sour cream.
Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings: 4 servings
Calories: 580 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 2 ½ pounds Russet potatoes about 3-4 medium
- 6 slices Bacon cooked and crumbled
- ⅓ cup garlic vinaigrette
- 1 ½ cup shredded cheddar cheese
- ⅔ cup sour cream
- 2 tablespoons minced chives
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Cook the bacon (either on the stove, in the oven, or microwave). Cut or crumble it and set it aside.
- While the bacon is cooking, dice the potatoes into 1 to 1 ½ inch cubes.
- Preheat the oven to 425 degrees F.
- Add the diced potatoes, salt, pepper, and garlic vinaigrette to a large mixing bowl. Toss until the potatoes are evenly coated.
- Transfer the potatoes to an 8x10 glass baking dish. Place the dish in the preheated oven and roast for 40 to 45 minutes or until the potatoes are tender.
- Remove the dish from the oven. Set aside 1/4 cup of the cheese and gently stir the remaining cheese into the hot potato mixture. Sprinkle the remaining cheddar cheese over the top. Return the dish to the oven for an additional 3-5 minutes to melt the cheese.
- Remove the casserole from the oven and let it cool for 10 to 15 minutes.
- Top the casserole with the crumbled bacon, sour cream, and chopped chives, and serve.
Cup of Yum
Notes
- Top Tips:
- Purchased, pre-cooked bacon works great for this recipe and cuts the cooking time considerably.
- When adding the cheese to the hot potato mixture, stir gently, taking care not to break up the potatoes.
- Purchased, pre-cooked bacon works great for this recipe and cuts the cooking time considerably.
- When adding the cheese to the hot potato mixture, stir gently, taking care not to break up the potatoes.
- It's important to cool the casserole briefly after removing it from the oven to prevent the sour cream from melting when added.
- Store well-covered in the refrigerator for 1 to 2 days.
Nutrition Information
Serving
1
Calories
580kcal
(29%)
Carbohydrates
55g
(18%)
Protein
17g
(34%)
Fat
34g
(52%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
6g
Monounsaturated Fat
9g
Cholesterol
66mg
(22%)
Sodium
596mg
(25%)
Potassium
1266mg
(36%)
Fiber
4g
(16%)
Sugar
4g
(8%)
Vitamin A
667IU
(13%)
Vitamin C
17mg
(19%)
Calcium
376mg
(38%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 580
% Daily Value*
| Serving | 1 | |
| Calories | 580kcal | 29% |
| Carbohydrates | 55g | 18% |
| Protein | 17g | 34% |
| Fat | 34g | 52% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 9g | 45% |
| Cholesterol | 66mg | 22% |
| Sodium | 596mg | 25% |
| Potassium | 1266mg | 27% |
| Fiber | 4g | 16% |
| Sugar | 4g | 8% |
| Vitamin A | 667IU | 13% |
| Vitamin C | 17mg | 19% |
| Calcium | 376mg | 38% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.