A baked potato sprinkled with cheese and sour cream? Delicious. All the makings of a baked potato in an entire casserole dish? Extra delicious. With this recipe for baked potato casserole, this popular side dish takes center stage as the main course.
The great thing about this casserole is that you can easily adjust the recipe to match what you like in your own baked potato. Bacon or no bacon; chives or no chives; even if you want to use different cheeses, there is plenty of room to experiment and make the recipe your own. And if you’re looking for a dish to bring for a potluck or a side dish for a big dinner table, this casserole comes in handy then as well.
Get ready to serve lots of second helpings after bringing this dish to the dinner table.
Baked Potato Casserole
- 8 medium-size potatoes, peeled and chopped into 1-inch chunks
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups shredded cheddar cheese (divided)
- 6 slices of bacon, cooked and chopped
- 1 small onion, chopped
- 1/2 cup sour cream
- Green onions or parsley for garnish
- Preheat the oven to 350 degrees F.
- Put the chopped potatoes into a large saucepan and cover with water. Bring to a boil and cook them over medium-high heat for about 15-20 minutes, or until they are tender. Then, drain the potatoes. (You could also bake the potatoes in the oven and then cut them into chunks.)
- Put the potatoes back in the saucepan and toss with the bacon.
- In a separate bowl, mix the salt, pepper, 1 1/2 cups of cheese, sour cream, and onion. Then, add this mixture to the saucepan with the potatoes and toss thoroughly.
- Grease a 2.5- to 3-quart casserole dish with cooking spray, and then spoon the mixture into the dish.
- Bake for 20 to 25 minutes, then top the dish with the remaining cheese and garnish and let it bake for another 3-5 minutes, or until the cheese has melted.
Recipe adapted from Very Best Baking