Description
Creamy, cheesy casserole with all the flavors of a loaded baked potato
Ingredients
Scale
- 3 pounds russet potatoes, peeled and cubed
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup butter, melted
- 1 cup whole milk
- 2 cups sharp cheddar cheese, shredded
- 8 strips bacon, cooked and crumbled
- 4 green onions, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 cup fresh chives, chopped
- Extra cheese for topping
Instructions
- 1. Preheat oven to 350°F and grease a 9×13 inch baking dish.
- 2. Cut potatoes into 1-inch cubes and boil in salted water for 12-15 minutes until tender.
- 3. Drain potatoes and let cool for 5 minutes.
- 4. Cook bacon until crispy, then crumble.
- 5. Mix cream cheese, sour cream, butter, milk, and seasonings until smooth.
- 6. Gently fold potatoes into cream mixture.
- 7. Add 1 1/2 cups cheese, half the bacon, and half the green onions.
- 8. Transfer to baking dish and top with remaining cheese and bacon.
- 9. Bake covered for 25 minutes, then uncovered for 15-20 minutes until golden.
- 10. Rest 10 minutes before serving and garnish with chives and green onions.
Notes
Store leftovers up to 4 days refrigerated. Can be assembled 24 hours ahead.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385
- Sugar: 4g
- Sodium: 680mg
- Fat: 22g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 14g