Loaded Baked Potato Casserole
prep time: 15 Min
cook time: 15 Min
serves: 1 9x13 casserole dish or 8–10
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So easy. Little hands on work and feeds a crowd.

  • 8 or 4 lbs. russet potatoes cleaned and poked with a fork
  • 10 slices of cooked bacon crumbled
  • 1 1/2 sticks room temp. butter
  • 1 cup sour cream
  • 1 cup 2% milk or whatever milk you prefer
  • 1 cup colby jack shredded
  • 1 cup sharp cheddar shredded
  • 4 green onions sliced
  • Salt and pepper
  1. 1. Preheat oven to 400 degrees
  2. 2. Line a baking sheet with tin foil and place your sliced bacon on the tin foil. Set aside until your oven is heated
  3. 3. Line another baking sheet with tin foil for your potatoes. Scrub your potatoes and stab them several times with a fork to allow the steam to escape
  4. 4. Bake the bacon for 15–20 minutes or until brown and crisp. Drain on a plate lined with several paper towels. If you want, you can always cook your bacon on the stove top in a frying pan. I like to avoid the mess and just cook it in the oven for dishes like this. Once drained, crumble the bacon with your hands
  5. 5. At the same time, bake the potatoes for 45–50 minutes or until soft to the touch, or when a fork inserted comes out easily. Allow the potatoes to cool slightly. Decrease oven to 350 degrees
  6. 6. Grease your 9x13 or similar sized baking dish with butter or non-stick spray. Set aside
  7. 7. Remove the skins of the potatoes and place in a large bowl. Add the butter, sour cream, milk, and salt and pepper to taste and mix with a hand mixer until the potato mixture is nice and creamy or until your desired consistency
  8. 8. With a spatula, fold in half of the bacon, 2 of the green onions, and all of the Colby jack cheese
  9. 9. Pour mixture into your greased baking dish. Top with all of the cheddar cheese and the rest of your bacon
  10. 10. Bake uncovered for 30 minutes or until the cheese is golden brown and bubbly
  11. 11. Remove from the oven and garnish with the rest of the green onions and allow to cool slightly before serving


no tips for this recipe :(