|Nutritional Guidelines (per serving)|
|Servings: 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 30g||38%|
|Saturated Fat 17g||85%|
|Total Carbohydrate 41g||15%|
|Dietary Fiber 4g||15%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
For everyone who loves a loaded baked potato, this casserole is for you. It combines all of the indulgent spud ingredients, including bacon, sour cream, and plenty of cheese, and layers them into a hefty side dish. The beauty of this recipe is that it's a guaranteed crowd-pleaser with the flexibility to riff a little on the ingredients to your taste. It can also be prepped ahead and refrigerated until baking, and it makes a great accompaniment to a meaty main dish.
While russet potatoes are usually the go-to potato for baking and mashing (thanks to their high starch content and low moisture), Yukon gold potatoes can also be used. Yukons are slightly lower in starch, but they're very versatile with a mild buttery flavor that works well in this creamy casserole. When using Yukon gold potatoes, you can choose to leave the skin on, if desired, for a more rustic presentation—simply wash the potatoes well before using. Alternatively, consider using sweet potato for a different (and nutrient-rich) option.
Other recipe variations can include substituting other melty cheese, such as Monterey Jack or Grûyère, for all or part of the cheddar, and omitting the bacon for a meatless option.
When preparing the casserole in advance, assemble the potatoes through Step 10. Cover with plastic wrap and refrigerate for up to 6 hours. Remove from the refrigerator and let stand at room temperature for 30 minutes before baking.
- 3 1/2 to 4 pounds russet potatoes, peeled and quartered
- 1 tablespoon plus 1 teaspoon of salt, divided
- 1/2 cup cream cheese, room temperature
- 1/2 cup sour cream, room temperature
- 1/4 cup whole or low-fat milk, room temperature
- 4 tablespoons unsalted butter, softened
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups shredded cheddar cheese, divided
- 8 slices bacon, cooked, chopped, divided
- 1/2 bunch green onions, white and green parts, thinly sliced
Gather the ingredients.
Place potatoes in a large saucepan or pot. Cover with water by 2 inches and add 1 tablespoon of the salt. Bring to a boil over medium-high heat and cook potatoes until tender when pierced with a fork, about 15 minutes. Drain well.
Preheat the oven to 375 F.
Return potatoes to the saucepan.
Using a potato masher, mash potatoes until almost smooth.
Continue mashing until the mixture is well blended and smooth (if substituting Yukon gold potatoes and including the skin, the potatoes will not be entirely smooth). Taste for seasoning and add more salt or pepper, if desired.
Stir in 1 cup of the cheddar cheese and half of the bacon.
Spoon the mixture evenly into a lightly oiled or buttered 3-quart casserole dish.
Use a spatula or fork to spread potatoes and make an irregular surface. (This will create ridges to capture the additional cheese and crisp while baking.)
Transfer to the oven and bake for 20 minutes.
Remove from the oven and scatter the remaining cheese and bacon over the potatoes. Top with green onions.
Return the casserole to the oven and bake until the cheese melts, about 5 minutes.
Serve and enjoy.