Baked Potato Casserole
The perfect side dish for a pot luck dinner or anytime, this cheesy, creamy baked potato casserole tastes as good as a perfectly baked potato! It is comfort food in a pan!
Ingredients
- 8 med-lg Russet potatoes or whatever kind you have
- 2 Tbsp extra virgin Olive Oil
- 1 Tbsp Kosher salt
- ½ lb bacon, cooked crisp and crumbled
- 1 cup sharp cheddar cheese, shredded
- ¼ cup butter, melted
- ¾ cup sour cream
- 4 med green onion, sliced thin
- Salt and pepper to taste
Instructions
- preheat oven to 400℉ if you are baking the potatoes. Rub them with olive oil and salt, bake until tender 50-60 min. Reduce oven temp to 350℉ when they're done.
- If you are boiling the potatoes, then peel and boil as you would for mashed potatoes being sure not to over cook them, drain and then continue.
- Cut the potatoes in half and scoop out the potato flesh and put the cooked potatoes into a large bowl and add give them a rough mash so there are still some chunks but the potatoes are largely mashed.
- Add the cheese, bacon bits, butter, sour cream and mix to combine.
- season with salt and pepper to taste.
- Transfer to a casserole dish and top with a bit of extra cheese if you like.
- Bake until the cheese is completely melted. Remove from oven and sprinkle green onions on top for serving.
Notes
You can use boiled potatoes if you don't want to go through the process of baking them. Just make sure not to over cook them, and also make sure to cut them into bigger pieces before you boil them, then mash them down leaving some chunks before adding all of the other ingredients.