Sorry for the long delay in posts friends. I spent last weekend visiting with my family and could not find my motivation this week. Do not fear, it has been found and I’m back with a scrumptious Loaded Baked Potato Casserole!
Do you love a good loaded baked potato? Because I sure do. And this casserole has all the goods. It took a bit longer to cook than I was expecting but if you don’t pull a Megan and wait until 10:30 to start putting it all together, you won’t be up all night baking.
I made this casserole for a bacon themed potluck at work. I figured there would be an abundance of bacon heavy dishes so I wanted to make something a little lighter on the bacon. And something that could easily be vegetarian friendly for my vegetarian co-worker. Poor girl didn’t stand a chance at this potluck. If you look closely at the finished product you can see about ⅓ of the casserole doesn’t have bacon on it.
To make this Loaded Baked Potato Casserole you will need the ingredients show above. You’ll want to scrub and eye gouge the potatoes, but leave the skins on. The first time I made this casserole (shown in the pictures) I chopped the potatoes somewhat large. Each chunk was about ½” by 1”. The second time I more of diced the potatoes so they were ½” by ½” in size. This didn’t change the cooking time much, but seemed to fill in the pan a little better. After you’ve chopped your potatoes, toss them with the sour cream until coated and season with salt and pepper, then spread in a 9” by 13” and top with half of the shredded cheese. Baked the potatoes covered at 350º for about one hour.
While the potatoes are baking, cut the bacon into 1 inch strips and cook until crispy. Slice the green onions.
After the hour is up, uncover the potatoes and top with remaining cheese and cooked bacon. (If you want part of it to be vegetarian, wait until the casserole is done cooking before adding the bacon.) Continue cooking for an additional 15 minutes, until cheese is melted and bubbly. Top with green onions.
Loaded Baked Potato Casserole
- 6 Russet Potatoes
- 1 Cup Sour Cream
- ½ Cup Green Onions sliced
- 6 Slices bacon cooked
- 1½ Cups Cheddar Cheese shredded
- 1½ Cups Monterey Jack Cheese shredded
Preheat the oven to 350º.
Scrub the potatoes and remove the eyes. Chop the potatoes first by slicing the potato lengthwise, then each have lengthwise again, and then into ½" pieces.
Toss the chopped potatoes with the sour cream, season with salt and pepper, then spread in a 9"x13" pan. Top with half of the shredded cheese.
Cover potatoes and bake for about one hour.
While the potatoes are baking, cut the bacon into 1" strips, then cook until crispy. Set aside.
Slice the green onions and set aside.
Uncover the potatoes and top with bacon and remaining cheese. Bake for another 15 minutes.
Top with green onions and serve.
Enjoy! What are your favorite toppings for a loaded baked potato? I’d love to hear your variations of this casserole below!