Loaded Potato Casserole
This easy loaded potato casserole is so delicious you'll want to make it for every gathering!
Servings: 8
Calories: 346kcal
Equipment
- 1 Baking dish
Ingredients
- 2 lb yukon potato (906 g)
- 1 teaspoon minced garlic
- ½ cup bacon cut in bites (4 oz | 115 g)
- 12.69 oz cream cheese 360 g
- 2 cups shredded cheddar cheese 7.76 oz | 220 g
- 1 cup sour cream 8.64 oz | 245 g
- ½ teaspoon sea salt
- ½ teaspoon ground black pepper
- Garnish
- Green onions chopped
- Sour cream
Instructions
- Preheat the oven to 375 F | 190 C.
- Grease a 9x13 inch baking dish and set aside.
- Bring a large pot to boil with salted water.
- Peel and cut potato in cubes and boil for 15 minutes.
- Remove, drain water and smash with a potato masher in a large bowl.
- Heat a non-stick skillet on medium heat. Cook bacon bites for 2 minutes. Set aside.
- Add bacon to the potato and stir in cream cheese, 1 cup of the shredded cheese and ½ cup sour cream. Adjust with salt and pepper.
- Transfer in the baking dish.
- Top with the rest of cheddar cheese and bake in the oven at 400 F | 200 C for 15 minutes. Remove from oven.
Notes
Store in the refrigerator in an airtight container for up to 3 days.
Not recommended to freeze.
Reheat in the microwave until heated through.
Not recommended to freeze.
Reheat in the microwave until heated through.
Nutrition
Serving: 1 | Calories: 346kcal | Carbohydrates: 26g | Protein: 15g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.02g | Cholesterol: 57mg | Sodium: 593mg | Potassium: 676mg | Fiber: 3g | Sugar: 5g | Vitamin A: 494IU | Vitamin C: 23mg | Calcium: 228mg | Iron: 1mg