Description
Creamy, cheesy baked potato casserole with all the flavors of a loaded baked potato in convenient casserole form. Perfect for feeding a crowd.
Ingredients
Scale
- 3 pounds russet potatoes, peeled and diced into 1-inch cubes
- 1 cup sour cream
- 8 oz cream cheese, softened
- 1/2 cup butter, melted
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup fresh chives, chopped
- 6 strips bacon, cooked and crumbled
- 1/2 cup green onions, sliced
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 2 tablespoons all-purpose flour
- 1 cup whole milk
- Additional butter for greasing
Instructions
- 1. Preheat oven to 375°F and butter a 9×13-inch baking dish.
- 2. Boil diced potatoes for 8-10 minutes until just tender, then drain thoroughly.
- 3. Mix cream cheese, sour cream, and melted butter in large bowl until smooth.
- 4. Whisk flour with milk in saucepan and cook until thickened, about 3-4 minutes.
- 5. Combine milk mixture with cream cheese mixture and season with spices.
- 6. Fold in 3/4 cup cheddar, all mozzarella, half the chives, and half the bacon.
- 7. Gently fold in cooled potatoes and transfer to prepared dish.
- 8. Cover and bake 25 minutes, then uncover and top with remaining cheese.
- 9. Bake uncovered 15-20 minutes until golden brown.
- 10. Rest 5 minutes, then garnish with remaining bacon, chives, and green onions.
Notes
Can be assembled up to 24 hours ahead. Store covered in refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 4g
- Sodium: 425mg
- Fat: 18g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g