Loaded Baked Potato Casserole Recipe
Loaded with cheese and bacon, this baked potato casserole is totally amazing. You'll love that you can make it ahead of time for the holidays, too!
Equipment
- Stock Pot
Ingredients
- 10 yukon gold potatoes - peeled and halved
- 8 slices bacon
- 1½ cups shredded cheddar cheese
- 1 cup evaporated milk
- ½ cup sour cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup sliced green onions
Instructions
- Peel and halve potatoes
- Place potatoes in a large pot, covered with salted water and bring to a boil
- Reduce heat to medium-low and simmer 15-20 minutes
- While potatoes are on the stove, cook bacon over medium heat on the skillet turning occasionally until browned (about 10 minutes) Drain bacon and crumble
- Once the potatoes are done, drain and return to pot
- Preheat oven to 350° F
- Add 1 cup shredded cheddar cheese, evaporated milk, sour cream, salt and pepper into the pot with the potatoes
- Mash until creamed and spread potato mixture into baking dish
- Bake for 20 minutes
- Remove from the oven and top with bacon, green onions and ½ cup cheese
- Return to oven and bake an additional 4-6 minutes or until cheese is melted
Notes
You can make additional bacon and add it into the potato mixture