If you need a sure fire dish to serve at your next cookout, our recipe for Loaded Baked Potato Casserole will definitely be a hit. With tasty baked potato flesh mixed with cream cheese and topped with shredded cheese, sour cream and bacon, this recipe is sure to please.
Baked potatoes are amazing. These root vegetables bake up light and fluffy, and when you add some salt, butter, and sour cream, they get even better. Pretty much everyone loves the basic baked potato. While baked potatoes are wonderful just on their own, their mild flavor profile begs to be embellished. Many people add all kinds of toppings to their baked potatoes, from barbeque to onions to bacon.
You may have previously had a loaded baked potato. In this recipe, people remove the flesh from a classic baked potato, stir up the baked flesh with tasty ingredients, and then the cook stuffs the potato skins with the potato mixture. Usually, the potatoes are topped with cheese and other ingredients, and then the potatoes are returned to the oven to be baked until they are hot and the cheese is melted. Loaded baked potatoes are delicious, and they give an attractive, tasty presentation.
Loaded Baked Potato Casserole Recipe
- 3-Quart Casserole Dish
- Medium-Sized Bowl
- Large Mixing Bowl
- Cooking Spray
- 6 slices Bacon or ⅓ cup bacon bits
- 5 pounds Russet Potatoes scrubbed clean
- ¼ cup Butter
- 1 teaspoon Salt
- ½ teaspoon Ground Black Pepper
- 8 ounces Cream Cheese at room temperature
- 2 cups Shredded Cheese
- ⅔ cup Sour Cream
- Preheat the oven to 400 degrees and spray a 3-quart casserole dish with cooking spray. Set the baking dish aside.
- Scrub the potatoes well under cold running water and prick them all over with a fork. When the oven is hot, put the potatoes in the oven for 60-90 minutes or until the potatoes are soft when you poke them with a fork. After the potatoes are baked, reduce the heat in the oven to 350 degrees.
- While the potatoes are baking, you can cook the bacon. Heat a skillet over medium-high heat and place the bacon strips in the skillet. Cook the bacon until it is brown and crispy, turning it several times. When it is cooked, use tongs to remove the bacon from the skillet and transfer it to a paper towel-lined plate. Crumble the bacon into small bits into a bowl. Set the bacon aside.
- When the potatoes are fully cooked, remove them from the oven and allow them to cool for about five minutes. Using an oven mitt, hold the potatoes and cut a slit into the tops. Squash the ends of the potatoes to create an opening through which you can scoop out the baked potato flesh into a large mixing bowl. Repeat with each potato until you have all the cooked potato flesh in the mixing bowl.
- To the mixing bowl, add the butter and the cream cheese cut into chunks. Add the salt and pepper. Use a potato masher to mash the potatoes in the bowl. You don’t want them whipped and smooth. You want to leave larger chunks of potato left in the bowl. Stir the mixture to make sure that the cream cheese, butter, salt, and pepper are thoroughly incorporated into the mixture.
- Stir in half of the cheese, making sure it is evenly distributed in the potato pulp.
- Spread the potato in the baking pan, smoothing it into an even layer.
- Top the potato with dollops of sour cream, evenly dividing it across the top of the casserole. Sprinkle the cheese in an even layer on the top of the casserole. Sprinkle the chopped bacon or the bacon bits all across the top of the casserole.
- Bake the casserole for 30 minutes in the oven. When the cheese is melted and the casserole heated through, it is done. Remove the casserole from the oven and serve it by scooping out large spoonfuls of it onto plates.
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