Loaded Potato Casserole (Printable Version)
Rich potato bake with bacon, cheddar, and scallions. A perfect comfort meal for any time.
# Ingredients:
01 -
4 green onions, sliced thin
02 -
1 cup Monterey Jack cheese, shredded
03 -
1 cup sharp cheddar cheese, shredded
04 -
8 strips of crispy bacon, crumbled
05 -
¼ teaspoon black pepper, freshly ground
06 -
½ teaspoon regular salt
07 -
½ teaspoon powdered garlic
08 -
½ teaspoon onion powder
09 -
½ cup milk (2% or whole)
10 -
¾ cup sour cream
11 -
4 tablespoons butter (unsalted)
12 -
6 medium-to-large golden or russet potatoes
# Steps:
01 -
Turn your oven to 375°F (190°C). Rinse and dry the potatoes, then poke a few holes in them with a fork. Pop them into the oven for 45-60 minutes until they’re soft when you poke them.
02 -
Dunk the hot, baked potatoes into super cold water. Peel them with your hands and break them into chunky pieces. Put everything in a big bowl.
03 -
Throw in the butter, sour cream, milk, garlic powder, onion powder, salt, pepper, half the cheeses, half the bacon, and half the green onions. Mash it all up with a potato masher and spread it out in a 2-quart dish prepped with nonstick spray.
04 -
Sprinkle on the rest of the cheese, bacon, and onions. Use foil to cover it and bake for half an hour. Pull off the foil and let it bake 10 more minutes, just long enough for the cheese to melt and everything to heat up.
# Notes:
01 -
Make sure you’ve got enough time to fully bake the potatoes before moving on.
02 -
Throwing the baked potatoes in ice water helps you peel them super easily with your hands.
03 -
Got leftovers? Keep them in a sealed container in the fridge for three days. Warm them up in the microwave on a low setting or in the oven at 350°F, covered up, for about half an hour.