Loaded Baked Potato Casserole
This creamy and cheesy Loaded Baked Potato Casserole is a perfect make-ahead side dish for potlucks, cookouts and holiday meals!
Equipment
- 1 baking sheet
Ingredients
Main ingredients
- 3 large baking potatoes about 2 ½ pounds
- 2 tablespoons unsalted butter
- ¼ teaspoon salt more or less, to taste
- ¼ teaspoon black pepper more or less, to taste
- 1 ⅔ cups sour cream
- 4.5 ounce can sliced mushrooms, drained
- 1 green onion sliced (white and green parts)
- 2.8 ounce package bacon recipe pieces real bacon, not imitation
- 1 cup shredded mozzarella cheese
- 1 cup shredded sharp cheddar cheese
- ⅛ teaspoon paprika
Instructions
Instructions
- Preheat your oven to 375 degrees F.
- Thoroughly wash and scrub potatoes. Pierce potatoes with a fork. Wrap each potato tightly with foil.
- Place potatoes on a baking sheet and bake for 1 hour and 25 minutes, or until tender and easily pierced with a fork (check after 1 hour – time will depend upon size of potatoes).
- Carefully remove potatoes from foil, place in a large bowl and coarsely chop potatoes with a knife (skin included).
- Add butter, salt, and pepper. Stir with a large spoon until butter is melted.
- Add sour cream. Stir well to combine.
- Add mushrooms, green onions and bacon pieces. Stir well.
- Add shredded cheeses last and stir well to combine.
- Transfer to a 2 quart baking dish, cover with aluminum foil and bake for 15 minutes, or until completely heated and cheese is melted. Sprinkle evenly with paprika.
Notes
Serve warm. You can make this casserole a day ahead and refrigerate until it's ready to bake. Allow to come to room temperature before baking.
