Easy Loaded Baked Potato Casserole Recipe - Allrecipes.com
Easy Loaded Baked Potato Casserole Recipe
  • READY IN ABOUT hrs

Easy Loaded Baked Potato Casserole

Recipe by  

"Great and easy potato casserole packed with bacon, Cheddar, and green onions."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
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  • PREP

    20 mins
  • COOK

    50 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  2. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to pot.
  3. Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon on paper towels and crumble.
  4. Combine 1 1/2 cup Cheddar cheese, evaporated milk, sour cream, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Spread potato mixture into prepared baking dish.
  5. Bake in preheated oven for 25 minutes; sprinkle with bacon, green onions, and remaining 1/2 cup Cheddar cheese. Return to oven and continue baking until cheese is melted, about 5 minutes more.
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Reviews More Reviews

Most Helpful Positive Review
Apr 28, 2013

I made a few changes, added butter (as recommended from the other reviews) and used 2% milk as I did not have any evaporated milk. Used extra bacon (cause all the kids like bacon) and everyone loved it. All had to have second helpings.

 
Most Helpful Critical Review
Apr 25, 2013

I overhauled it with butter and half and half, took out the evaporated milk. I give it points for giving me the idea! Mine turned out AWESOME!

 

11 Ratings

Apr 22, 2013

I cut the recipe in half and used 2 medium sized Russet potatoes (in my mind, baked potatoes are Russets). I left the skin on and followed the recipe. The ingredients list says that the green onion quantity will be divided but the instructions only say to sprinkle them on top. I mixed some into the potatoes and left some for the top. I can't say I was overwhelmed with this recipe. I think it really needed some butter. I had to sprinkle quite a bit of salt on my portion to make it edible.

 
Nov 19, 2013

I liked this recipe as a BASE FOR MY OWN CHANGES AND ADDITIONS. Halved the recipe, added butter and slightly more than one quarter cup of sour cream to 4 baked potatoes which I did in the microwave to save time. Certainly a good recipe to make your own, Thanks!

 
Jan 03, 2015

This was a winner with the kiddos! I followed fellow reviewer's advice and left the skin on my yukons, used whole milk instead of evaporated because that's what avoided a trip to the market, added butter and a smidge of garlic and topped with full pack of bacon because who doesn't love bacon?...rest of recipe remained the same. Perfection! Will make again and again.

 
Feb 14, 2015

My whole family loved this. Just made it to go with steak for Valentine's dinner. I thought the evaporated milk gave it a lovely consistency. I used 4 Idaho potatoes and no green onions. I didn't have Yukons or green onions. I think this is a great dish for a potluck or as part of a meal to take to a friend.

 
Nov 27, 2014

Added some onions. It was a big hit at Thanksgivings.

 
Nov 12, 2014

My whole household loved it!! Can't wait to make it again.

 

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Nutrition

  • Calories
  • 279 kcal
  • 14%
  • Carbohydrates
  • 26.2 g
  • 8%
  • Cholesterol
  • 42 mg
  • 14%
  • Fat
  • 14.2 g
  • 22%
  • Fiber
  • 2.3 g
  • 9%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 542 mg
  • 22%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

Gemini26
1 Followers 1 Saved Recipes
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