Description
A simple casserole combining baked potato flavor with cheese, bacon, and sour cream.
Ingredients
Scale
- 4 large russet potatoes, baked
- 1 cup sour cream
- 1/2 cup milk
- 1 cup shredded cheddar cheese, divided
- 4 slices bacon, cooked and crumbled
- 2 tablespoons butter, melted
- 1/4 cup chopped green onions
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13 inch baking dish.
- Cut the baked potatoes in half lengthwise. Scoop the flesh out of the skins, leaving about 1/4 inch of potato in the skins. Place the scooped potato flesh into a large bowl.
- Add the sour cream, milk, half of the cheddar cheese, melted butter, salt, and pepper to the bowl with the potato flesh. Mash everything together until well combined.
- Spoon the potato mixture back into the potato skins, mounding it slightly.
- Place the filled skins into the prepared baking dish.
- Top each filled potato half with the remaining cheddar cheese and the crumbled bacon.
- Bake for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
Notes
- You can prepare the potatoes a day ahead and refrigerate the scooped mixture before assembling.
- Use your favorite type of shredded cheese, such as Monterey Jack or Colby.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 potato halves
- Calories: 450
- Sugar: 5
- Sodium: 550
- Fat: 30
- Saturated Fat: 18
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 15
- Cholesterol: 75
Keywords: loaded baked potato casserole, potato side dish, cheesy potatoes, bacon potato bake