Loaded Potato Casserole (Print Version)
# Ingredients:
→ For Baking the Potatoes
01 -
8 medium potatoes, scrubbed and dried
02 -
2 tablespoons olive oil
03 -
1 tablespoon kosher salt or sea salt
→ For the Casserole
04 -
1/2 pound bacon, cooked and chopped
05 -
6 oz sharp cheddar cheese, shredded
06 -
3/4 cup mayonnaise
07 -
3/4 cup sour cream
08 -
4 green onions, sliced
09 -
Salt and pepper to taste
→ For the Topping
10 -
1/4 pound bacon, cooked and chopped
11 -
2 oz sharp cheddar cheese, shredded
12 -
2 green onions, sliced
# Instructions:
01 -
Heat your oven to 400 degrees.
02 -
Rub each potato with olive oil and sprinkle with the kosher salt. Place them on a baking sheet and bake for 45 to 60 minutes, flipping them over halfway through, until they're tender when you poke them with a fork. Take them out and let them cool for about 15 minutes.
03 -
Turn your oven down to 350 degrees. Lightly grease a 9-inch square or 9x13 inch baking dish and set it aside.
04 -
Once the potatoes are cool enough to handle, cut them into bite-sized chunks and put them in a large bowl. Don't worry if some pieces fall apart a bit - that's totally fine.
05 -
Stir the mayonnaise and sour cream into the potatoes until everything is well coated.
06 -
Fold in the cheese, bacon, and green onions. Season with salt and pepper to your taste.
07 -
Scoop the potato mixture into your prepared baking dish and spread it out evenly. Sprinkle the topping cheese and bacon over the top.
08 -
Cover the dish with foil and bake for 30 minutes. Pull off the foil for the last 10 minutes so the top can get nice and golden.
09 -
Take it out of the oven, sprinkle the sliced green onions on top, and serve hot.
# Notes:
01 -
This casserole is perfect for potlucks, holiday dinners, or as a hearty side dish.
02 -
You can bake the potatoes a day ahead to save time on the day you're serving.
03 -
Leftovers keep well in the fridge for up to 3 days and reheat beautifully.
04 -
Feel free to add extra toppings like chives, more cheese, or even jalapeños for heat.