This Best Baked Potato Casserole is a delicious, cheesy casserole that is hearty enough to be a main dish but makes a tasty steak house-styled side dish as well.
My daughter is a mashed potato connoisseur. Always asking for them and love to try any variation I put together. Roasted garlic mash, plain, with gravy, without. It is true comfort food to be sure and one that is a crowd pleaser. Kids especially love them.
However, this baked potato casserole was born out of this mom’s boredom with the above-mentioned styles of mashed potatoes. I had hit a wall and gotten bored with the same old side dish. And so came up with adding the essence of a twice-baked potato packed into a baking dish. Twice-baked potatoes are delicious, don’t get me wrong. But they tend to take longer than I’d like to make. With this recipe, you get the cheesy baked flavor without the hassle.
We have made this as a main dish as well as I find it so hearty. Served with a side salad of course. The leftovers are a perfect pairing for a fried egg but when made as a side dish. Nothing says steakhouse dinner like this baked potato casserole served alongside your favorite steak. If doing so make sure to check out this delicious Sirloin Steak with Herb Butter.
What I Love About This Recipe
I love to make casseroles in general. The one dish idea is gold. Just the look of this one, in particular, makes me hungry. It has all the delicious flavors of a twice-baked potato jammed into one dish that is much simpler to make. The presentation alone is enough to love making this dish, especially for gatherings. I love to place it on the table and see even the kids get excited for this one. I mean who doesn’t love potatoes in general?
The fact that I can make this ahead is great. It keeps well in the fridge and I can easily pop it into the oven to reheat when needed. But in a pinch I do find that this Best Baked Potato Casserole is hearty enough to be a main dish when served alongside a salad.
What You Will Need To Make It
8 medium russet potatoes
2 cups of shredded white cheddar or your favorite cheddar cheese
4 bundles of green onion
1 cup of sour cream (or greek yogurt)
1/2 cup butter
1 cup of whole milk
12 slices of thick cut bacon
cracked black pepper
Begin by peeling the potatoes, then cutting them in half. Add them to a large stock pot with water and boil until soft.
While the potatoes cook, cut up the bacon into bit size chunks. Add them to a skillet and cook until crisp. Remove when done and set aside. Grate the cheese and chop up the green onions, set both aside. Preheat the oven to 350℉. When the potatoes are ready, remove them from heat. Strain from water and add to a mixing bowl.
Add the butter, milk, half the bacon, half the cheese, yogurt, salt, and pepper. If using a masher, mash until potatoes are creamy and all ingredients are combined. If using a mixer be sure to stir it occasionally with a spoon in between mixing. Otherwise, the potatoes may be a little chunky at the bottom.
When ready, pour into a lightly greased 8 x 13 baking dish. Top with remaining cheese, bacon, and green onions.
Bake for approximately 20 to 25 minutes until the cheese is bubbly.
- Be sure to use full-fat milk and yogurt or sour cream for this recipe. This is a comfort-style dish and should be made with this in mind.
- I use real butter not margarine.
- It is a good idea to whip the potatoes in a stand mixer to ensure they are creamy throughout.
- You can use any style of cheddar you like. I happen to love white cheddar for this recipe but yellow or share works just as nicely.
- This casserole works well made ahead and can easily be reheated later.
Serving Suggestions For This Best Baked Potato Casserole
- This Best Baked Potato Casserole creates a great steak house experience at home without the fuss of making actual twice-baked potatoes. Naturally pairing this casserole with a steak just makes sense. Be sure to check out this Sirloin Steak with Herb Butter. A perfect addition to this meal.
- For sides, serve alongside a green salad or a veggie dish like this Roasted Sweet Corn with Basil or Roasted Asparagus.
- In addition to steak, this Best Baked Potato Casserole also pairs well with this Grilled Spatchcock Chicken recipe.
FAQ For Best Baked Potato Casserole
What can I sub out for the sour cream?
Greek or plain yogurt works great as a substitute. I even use my homemade yogurt for this recipe as well when I strain off the excess liquid to ensure a thick style yogurt.
Can this recipe be doubled to feed a larger crowd?
You can double it for a larger casserole however, the dish you’d need would have to be quite large. I find making two works great but if you have a baking dish that can accommodate doubling up the recipe, go for it.
Would 2% milk work for this recipe?
Yes, 2% milk works fine as a substitute for whole milk in this recipe.
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- 8 medium. russet potatoes
- 4 bundles of green onions
- 1 cup of milk
- 2 cups white cheddar or any cheddar you like
- 12 slices of thick-cut bacon
- 1 stick of butter
- 1 cup greek yogurt or sour cream
- sea salt
- cracked black pepper
- Begin by peeling the potatoes, then cutting them in half.
- Add them to a large stock pot with water and boil until soft.
- While the potatoes cook, cut up the bacon into bit size chunks. Add them to a skillet and cook until crisp.
- Remove when done and set aside.
- Grate the cheese and chop up the green onions, set both aside.
- Preheat the oven to 350℉.
- When the potatoes are ready, remove them from heat. Strain from water and add to a mixing bowl.
- Add the butter, milk, half the bacon, half the cheese, yogurt, salt, and pepper. If using a masher, mash until potatoes are creamy and all ingredients are combined. If using a mixer be sure to stir it occasionally until combined otherwise the potatoes may be a little chunky.
- When ready, pour into a lightly greased 9 x 13 baking dish.
- Top with remaining cheese, bacon, and green onions.
- Bake for approximately 20 to 25 minutes until the cheese is bubbly.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 69mgSodium: 592mgCarbohydrates: 33gFiber: 3gSugar: 4gProtein: 18g
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