All the rich, savory flavors of a classic loaded baked potato come together in this crowd-pleasing casserole. Roasted russet potatoes are combined with crispy bacon, sour cream, cheddar cheese, and green onions for a side dish that’s perfect for holidays, BBQs, or cozy dinners at home.
| Ingredient | Amount |
|---|---|
| Russet potatoes (peeled and cubed) | 5 large |
| Olive oil | 1 tablespoon |
| Salt and black pepper | To taste |
| Bacon (cooked and crumbled) | 1 cup |
| Cheddar cheese (shredded) | 2 cups |
| Sour cream | ½ cup |
| Green onions (chopped) | ¼ cup |
| Butter (melted) | ¼ cup |
Step 1: Roast the Potatoes
Set your oven to 400°F (200°C). Place the cubed potatoes in a large bowl and toss them with olive oil, salt, and pepper. Arrange them in a single layer on a baking sheet and roast for 20–25 minutes, or until they’re golden and fork-tender.
Step 2: Mix the Casserole Filling
In a large mixing bowl, combine the roasted potatoes with crumbled bacon, 1½ cups of the shredded cheddar, sour cream, and half of the chopped green onions. Stir until well mixed.
Step 3: Assemble and Bake
Lightly grease a 9×13-inch baking dish and transfer the potato mixture into it. Drizzle the melted butter evenly over the top. Sprinkle the remaining ½ cup of cheddar cheese on top and bake for 15–20 minutes, until everything is hot and the cheese is melted and bubbly.
Step 4: Garnish and Serve
Once out of the oven, top with the remaining green onions and serve warm.
The four men’s spouses are on the brink of giving birth, prompting them to convene…
She Had Nowhere Else to Go—And Everything Changed After That When my son’s girlfriend moved…
Why Putting a Bowl of Vinegar in Your Living Room Is Surprisingly Smart It might…
There’s something deeply satisfying about biting into a crisp, golden chimichanga—the crunchy shell giving way…
In the world of home cooking, simplicity often reigns supreme. Picture this: a rich, flavorful…
If you’ve got a fresh zucchini and a sweet tooth, this Zucchini Bread is the…