Loaded Potato Casserole
User Reviews
5
Loaded Potato Casserole
Description
This casserole starts by boiling peeled, cubed potatoes until fork-tender, then mashing to desired consistency. Butter, sour cream, heavy cream, garlic powder, salt, and pepper are blended into the warm potatoes. Sharp cheddar cheese and half the bacon bits are folded in for flavor and texture.
The mixture is transferred to a greased baking dish, topped with remaining cheese and bacon, then baked uncovered until the cheese melts and becomes bubbly. Sliced green onions sprinkled on top add bright flavor and visual appeal.
This loaded potato dish is versatile: use Russet, Yukon Gold, white, or red potatoes and varied cheeses such as Monterey Jack or mozzarella. The bacon can be replaced or omitted depending on preference. The creamy texture and cheesy, savory topping make it suitable alongside meats or as a hearty vegetarian main with adjustments.
The recipe notes suggest shredding cheese fresh for melting and creaminess, and options exist for substituting cream or adding cooked chicken for different tastes and diets.
Ingredients
- 2 pounds potato peeled and cut into 1” cubes
- 4 tablespoons butter ½ stick
- ¼ cup heavy cream
- ¼ cup sour cream
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups cheddar cheese shredded and divided, sharp
- 1 cup bacon bits divided
- ¼ cup green onion sliced for garnish
Instructions
- Preheat oven to 350° F and grease an 8” baking dish with nonstick cooking spray.
- In a large pot, add the diced potatoes and cover them with water. Bring to a boil medium-high heat and cook for about 15-20 minutes or until the potatoes are fork tender.
- Drain the potatoes into a colander and then add them back to the pot.
- Mash the potatoes to your desired consistency. You can leave them chunky or mash them more to your liking. (be careful not to over-mash).
- Then add the butter, sour cream, heavy cream, garlic powder, salt and pepper and stir to blend well.
- Next, add one cup of the shredded cheddar cheese and ½ cup of the bacon bits and gently stir to combine.
- Pour the potato mixture into the prepared baking dish.
- Top with the remaining shredded cheese and bacon crumbles.
- Bake uncovered for 20 minutes, or until the cheese is melted.
- Garnish with sliced green onions if desired.
Notes
- Russet potatoes are used, but Yukon Gold, white, or red potatoes can be substituted.
- Replace bacon with diced ham or omit for a vegetarian version; adding cooked chicken is also an option.
- Use any preferred cheese variety; freshly shredded cheese melts better and enhances creaminess.
- Sour cream, butter, and heavy cream can be adjusted or substituted to taste or dietary needs.
- Keep or omit potato skins as preferred for texture and nutrition.
- Add sliced green onions inside casserole or as garnish for freshness.
- Salted or unsalted butter may be used as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 435 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 435kcal | 22% |
| Carbohydrates | 30g | 10% |
| Protein | 19g | 38% |
| Fat | 27g | 42% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 56mg | 19% |
| Sodium | 910mg | 38% |
| Potassium | 571mg | 12% |
| Fiber | 6g | 24% |
| Sugar | 2g | 4% |
| Vitamin A | 646IU | 13% |
| Vitamin C | 24mg | 27% |
| Calcium | 260mg | 26% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
