Loaded Baked Potato Casserole: An Easy Recipe

Ingredients

• 10 Yukon Gold potatoes, peeled and halved
• 6 slices bacon
• 2 cups shredded Cheddar cheese, divided
• 1 cup evaporated milk
• 1 cup sliced green onions, divided
• 0.5 cup sour cream
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper

Instructions

1. Gather all of your ingredients.
2. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish to prevent sticking.
3. Place the potatoes in a large pot and cover them with salted water. Bring the water to a boil, then reduce the heat to medium-low and simmer until the potatoes are tender, approximately 20 minutes. Drain the potatoes and return them to the pot to dry slightly.
4. While the potatoes are cooking, arrange the bacon in a large skillet. Cook over medium-high heat, turning occasionally, until the bacon is evenly browned and crispy, about 10 minutes.
5. Remove the cooked bacon from the skillet and drain on a paper towel-lined plate to remove excess grease; crumble the bacon and set it aside for later use.
6. In the pot with the drained potatoes, combine 1 1/2 cups of cheddar cheese, evaporated milk, 1/2 cup of green onions, sour cream, half of the crumbled bacon, salt, and black pepper. Use a potato masher to mash the ingredients together until the mixture is smooth and creamy.
7. Spread the potato mixture evenly into the prepared baking dish, ensuring an even layer.
8. Bake in the preheated oven for 25 minutes. Remove from the oven and sprinkle with the remaining cheddar cheese, green onions, and bacon. Return the casserole to the oven and continue baking until the cheese is fully melted, about 5 minutes more.
9. Serve hot and savor the delicious flavors!

Nutrition

• Calories: 279 kcal
• Fat Content: 14 g
• Fiber Content: 2 g
• Sugar Content: 3 g
• Sodium Content: 542 mg
• Protein Content: 13 g
• Cholesterol Content: 42 mg
• Carbohydrate Content: 26 g
• Saturated Fat Content: 8 g
• Unsaturated Fat Content: 0 g