Loaded Baked Potato Casserole
A creamy and delicious casserole combining russet potatoes, sour cream, heavy cream, and topped with cheddar cheese and bacon bits.
Ingredients
Main Ingredients
- 2 lb Russet potatoes, cut evenly
- 3/4 cup Sour cream
- 1 1/2 cups Heavy cream
- 1 1/2 cups Cheddar cheese, shredded or thinly sliced
- 1/2 cup Bacon bits, fully cooked
- 1 medium Green onion, diced
- 3 tablespoons Butter
- 3 cloves Garlic, minced
- Salt, to taste
Instructions
Preparation
- Preheat your oven to 375°F.
- Cut the potatoes into even pieces and parboil until nearly tender, then drain well.
- Boil the russet potatoes until they’re tender, then mash them together with butter, heavy cream, sour cream, and garlic.
- Stir in half of the cheddar cheese and bacon bits until combined.
- Spread the mixture into a baking dish and top it off with the remaining cheese.
- Bake in the preheated oven until bubbly and golden, about 25-30 minutes.
- Garnish with chopped green onions before serving.
- Continue baking as necessary until the center is hot and the edges are bubbling.
- If the topping browns too quickly, cover loosely with foil.
- Rest for 10 minutes before serving.
Notes
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. A chilled dish needs additional oven time. Warm dairy gently to avoid separation.