Description
A comforting and delicious Loaded Baked Potato Casserole that’s a family favorite. Easy to make and perfect for weeknights or potlucks.
Ingredients
Scale
- 2 pounds Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
- 1 pound bacon, chopped
- 1 cup chopped yellow onion
- 2 cloves garlic, minced
- 1 (10.5 ounce) can condensed cream of mushroom soup, undiluted
- 1 (10.5 ounce) can condensed cream of chicken soup, undiluted
- 1 cup milk (whole or 2%)
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
- 1/4 teaspoon paprika
- 2 cups shredded cheddar cheese, divided
- 1/2 cup sour cream
- 2 tablespoons chopped fresh chives or green onions, for garnish
Instructions
- 1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- 2. In a large skillet over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and drain on paper towels. Reserve about 2 tablespoons of the bacon grease in the skillet, and discard the rest.
- 3. Add the chopped yellow onion to the reserved bacon grease in the skillet. Cook, stirring occasionally, until softened and translucent, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- 4. Add the condensed cream of mushroom soup, condensed cream of chicken soup, milk, salt, pepper, and paprika to the skillet. Stir until well combined and smooth.
- 5. Stir in 1 cup of the shredded cheddar cheese and the sour cream into the soup mixture until the cheese is melted and the mixture is creamy.
- 6. Arrange half of the sliced potatoes in an even layer in the prepared baking dish. Pour half of the creamy soup mixture over the potatoes.
- 7. Sprinkle half of the cooked, crumbled bacon over the potato layer.
- 8. Repeat with the remaining sliced potatoes, followed by the remaining soup mixture.
- 9. Cover the baking dish tightly with aluminum foil.
- 10. Bake for 45 minutes.
- 11. Remove the foil and sprinkle the remaining 1 cup of shredded cheddar cheese over the top.
- 12. Bake, uncovered, for another 15-20 minutes, or until the potatoes are tender when pierced with a fork and the cheese is melted and bubbly.
- 13. Garnish with fresh chives or green onions before serving.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F (175°C) until heated through.
- Prep Time: 25 minutes
- Cook Time: 60-65 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 5g
- Sodium: 1000mg
- Fat: 30g
- Carbohydrates: 40g
- Fiber: 4g
- Protein: 25g