Baked Potato Casserole
This 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 loving to try any variation I put together. Roasted garlic mash, plain, with gravy, without. It is a 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 moms boredom with the above mentioned styles of mashed potatoes. I had hit a wall, 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 left overs 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 You Will Need To Make This Baked Potato Casserole
6 large or 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
salt and pepper to taste
Directions
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 oven to 350℉/177℃. When the potatoes are ready, remove from heat. Strain from water and add to a mixing bowl.
Add the butter, milk, half the bacon, half the cheese, the 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 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.
If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
Baked Potato Casserole
a delicious creamy dish with all the flavors of a twice baked potato but in casserole form
Ingredients
- 6-8 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
- salt and pepper to taste
Instructions
- 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 oven to 350℉/177℃.
- When the potatoes are ready, remove from heat. Strain from water and add to a mixing bowl.
- Add the butter, milk, half the bacon, half the cheese, the 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: 1Amount Per Serving: Calories: 423Total Fat: 24gSaturated Fat: 13gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 69mgSodium: 564mgCarbohydrates: 33gFiber: 3gSugar: 4gProtein: 18g
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