Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

from foodnetwork.com
Side-dish
95 min
8 servings
439 kcal / serving

This casserole combines all the irresistible features of a loaded spud, but is cooked and served family style for an extra-hearty side.

Ingredients

  • nonstick cooking spray
  • 6slices bacon, cut 1/2-inch thick
  • 2 ¼ poundsrusset potatoes (about 4), scrubbed clean and cut into 1-inch chunks
  • kosher salt and freshly ground black pepper
  • 6 ouncescream cheese, at room temperature
  • 2 cupsshredded cheddar
  • ⅝ cupsour cream
  • 2scallions, white and light green parts only, thinly sliced

Directions

  1. 1

    Preheat the oven to 425 degrees F and spray a 3-quart casserole dish with nonstick spray. Set aside.

  2. 2

    Cook the bacon in a medium nonstick skillet over medium heat, stirring occasionally, until brown and crispy, 6 to 7 minutes. Transfer to a paper towel-lined plate. Reserve 2 tablespoons of the bacon drippings.

  3. 3

    Put the potatoes into the prepared casserole dish. Toss with the reserved 2 tablespoons bacon drippings, 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the potatoes are soft and begin to brown, about 45 minutes.

  4. 4

    Meanwhile, mix together the cream cheese and 1 cup Cheddar in a bowl until well combined. Dollop over the potatoes, then sprinkle with the remaining cup Cheddar and bake until the cheese is melted and bubbly and the potatoes are completely cooked through when poked with a knife, 13 to 15 minutes.

  5. 5

    Dollop the sour cream evenly over the casserole and sprinkle with the scallions and bacon pieces.