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Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

Healthy Fact of the Day

For a lighter version, use Greek yogurt instead of sour cream and substitute heavy cream with milk. You can also add steamed broccoli or cauliflower for extra nutrients.

Ingredients

  • 4 large russet potatoes, peeled and diced
  • 1 cup sour cream
  • 1/2 cup heavy cream
  • 1/2 cup unsalted butter, melted
  • 2 cups shredded cheddar cheese (divided)
  • 1/2 cup cooked bacon, crumbled
  • 1/4 cup chopped green onions
  • Salt and black pepper to taste

     Instructions

  1. Preheat Oven: Set to 375°F (190°C). Grease a 9×13-inch baking dish.

  2. Cook Potatoes: Boil diced potatoes in salted water until fork-tender, about 10-15 minutes. Drain well.

  3. Mash Potatoes: In a large bowl, mash the potatoes with sour cream, heavy cream, and melted butter until smooth. Season with salt and pepper.

  4. Layer Casserole: Spread the mashed potatoes evenly into the prepared baking dish. Sprinkle with 1 1/2 cups of shredded cheddar cheese and crumbled bacon.

  5. Bake: Bake for 20-25 minutes, or until the cheese is melted and bubbly.

  6. Garnish and Serve: Remove from the oven and sprinkle with remaining cheese and chopped green onions. Serve hot as a side dish or main course.

    This Loaded Baked Potato Casserole is comfort food at its finest! Creamy mashed potatoes, gooey cheese, crispy bacon, and a touch of green onion create the perfect combination. It’s a crowd-pleaser for holidays, potlucks, or any family dinner. Enjoy!

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Tip of the Day

“Always let your meat rest before slicing.”

Whether you're roasting a chicken, grilling steak, or baking pork tenderloin, letting cooked meat rest for 5–10 minutes before slicing allows the juices to redistribute evenly. This simple step keeps your meat juicy and tender, ensuring every bite is flavorful and moist. Bonus: It gives you a moment to plate your sides or garnish for a perfect presentation!

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