What’s the best part of a Loaded Baked Potato?
The crispy bacon? The ooey-gooey cheese? Creamy butter & sour cream??
I can’t choose. Let’s put them all together in a delicious casserole and enjoy all the flavors at once!
You’ll want to bake these spuds in the oven so they cook evenly and they get that crisp, tasty skin
I’m using 3 pounds of Russett potatoes, scrubbed clean, but left unpeeled
Pierce the potatoes and bake on 400 degrees for about 45 minutes until a fork can easily go through each one
Did someone say “dairy”? Why yes!
You’ll need one cup of sour cream, 2/3 cup of shredded mozzarella, 1/3 cup butter and 1/2 cup of cream cheese in a large bowl
At some point, you’ll want to cook 8 slices of bacon, crispy. Now would be good
I like to cook bacon on a cookie sheet lined in foil for easy cleanup
Halve the potatoes and scoop out into your bowl while still warm, reserving the skins
Mash, mash, mash
Make sure the dairy products and spices are thoroughly incorporated into the potatoes
Now for the toppings
Crumble the bacon and cut half of the reserved potato skins into chunks. You can add more if you are a crispy skin lover
I’m using a cup of shredded cheddar, but you can use any melty cheese that you like
Snip 3 tablespoons of fresh scallions for serving
Spoon mixture into a casserole pan lightly sprayed with cooking oil. Spread the potatoes out evenly
Top with the potato skins, bacon and cheddar
Bake in a preheated oven at 375 degrees for 20 minutes until warmed through and the cheese is all brown and bubbly
Top with fresh scallions and serve!
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Enjoy!
Simply Sundays! ~ Loaded Baked Potato Casserole
Ingredients
Potato Mixture
3 pounds Russett Potatoes, scrubbed clean & left unpeeled
1 cup sour cream
2/3 cup shredded mozzarella
1/3 cup butter
1/2 cup cream cheese
1 teaspoon each: kosher salt, black pepper, garlic powder & onion powder
Cooking spray for pan
Topping
Half of the leftover potato skins, cut into chunks
8 slices bacon cooked crisp, crumbled
1 cup shredded cheese of choice
3 Tablespoons snipped scallions
Directions
Preheat oven to 400 degrees
Pierce the potatoes and bake on 400 degrees for about 45 minutes until a fork can easily go through each one
Once the potatoes come out of oven, bake 8 slices of bacon until crispy on a sheet pan lined with foil; crumble when cooled
Mix one cup of sour cream, 2/3 cup of shredded mozzarella, 1/3 cup butter and 1/2 cup of cream cheese in a large bowl along with the spices; halve the potatoes and scoop out into the bowl with the dairy products while still warm. Reserve half of the skins & cut into chunks
Mash well and make sure the dairy products and spices are thoroughly incorporated into the potato
Spoon mixture into a casserole pan lightly sprayed with cooking oil. Spread the potatoes out evenly ; layer the potato skin chunks, bacon and cheese onto the potato mixture
Bake in a preheated oven at 375 degrees for 20 minutes until warmed through and the cheese is browned and bubbly
Top with fresh scallions and serve
That looks great. Request to make this July 4th😆
Absolutely!
So I have to go to a potluck Saturday and had no idea what to bring. I’m settled on a veggie tray with the avocado dip and the loaded baked potato side dish! Any suggestions on the best way to double the recipe? Sometimes when you just double it recipes aren’t as good.
I agree Renee, sometimes when you double a recipe it doesn’t come out as well. Luckily with this dish, it really won’t change the flavors. It may, however, be cumbersome to mix everything in one bowl, so I would suggest mixing the ingredients in 2 separate batches. Let us know how it comes
out!