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Loaded Baked Potato Casserole
This Loaded Baked Potato Casserole is loaded with flavors and tastes amazing. It is easy to make and the perfect side dish.
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Course:
Side Dish
Cuisine:
American
Servings:
12
Calories:
320
kcal
Author:
Carrie Barnard
Ingredients
6
Large Russet Potatoes
1
Tablespoon
Minced Garlic
4
ounces
Cream Cheese
1
cup
Sour Cream
1/4
cup
Butter
1/2
cup
Milk
1/2
teaspoon
Salt
1/2
teaspoon
Pepper
6
Slices
Bacon cooked and crumbled
2
cups
Cheddar Cheese Shredded
1/2
cup
Green Onions
diced
Instructions
Preheat the oven to 375 degrees F and spray a 9X13 baking dish with non-stick cooking spray.
Clean, peel and dice the potatoes.
Place the potatoes in a large pot and cover them with water. Bring to a boil and simmer for about 10-15 minutes until the potatoes are fork tender.
Drain the potatoes and then return them back to the pot.
Gently stir in the garlic, cream cheese, sour cream. butter, salt, pepper and milk.
Then carefully stir in most of the bacon (reserve some for topping) and 1 1/2 cup of the shredded cheese.
Pour the mixture into the baking dish.
Bake for 20-25 minutes. Top with reserved bacon and remaining shredded cheese. Bake for 5 more minutes until the cheese is melted.
Remove from the oven and top with the diced green onions.
Then the casserole is ready to serve and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 1 week.
Nutrition
Calories:
320
kcal
|
Carbohydrates:
22
g
|
Protein:
10
g
|
Fat:
22
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
6
g
|
Trans Fat:
0.2
g
|
Cholesterol:
58
mg
|
Sodium:
369
mg
|
Potassium:
549
mg
|
Fiber:
2
g
|
Sugar:
2
g
|
Vitamin A:
617
IU
|
Vitamin C:
7
mg
|
Calcium:
194
mg
|
Iron:
1
mg