This loaded baked potato casserole is made with baked potatoes, sour cream, cheese, and bacon, then baked until melty and scrumptious. A welcome addition to any table!
½cupshredded cheddar cheese, plus more, if desired, divided
4-6slicesbacon , cooked and crumbled (about 1/2 cup), divided
2-3green onions, thinly sliced, divided
Instructions
Preheat the oven to 400°F. Line a baking sheet with foil.
Prep the potatoes by washing them under cold water. Pierce them with a fork several times and then place on baking sheet. Brush with olive oil. Bake 60 minutes, or until fork tender. Let cool. Reduce oven to 375°F.
Cut the potatoes and remove as much skin as desired. In a large bowl, mash the potatoes, butter, half-and-half, sour cream, salt, and pepper with a potato masher. Add 1/2 the cheese, bacon, and green onions (save the rest to add to the top). Mash until you reach desired texture. Add more half-and-half or milk, as needed.
Spread potato mixture into a 2-quart baking or casserole dish. Top with the remaining cheese, bacon, and green onions.
Bake 25 minutes, or until cheese is bubbly. Serve while warm.
Notes
Storage: Once cooled, store leftovers in an airtight container in the fridge, covered, for up to 3 days.Freeze: This dish freezes well, but keep in mind potatoes are a little funny when kept frozen. When they thaw you may find the consistency has changed and they're a bit watery. If this happens, just add a bit more sour cream and butter before reheating.To reheat: If reheating from frozen, bake in the oven for 25 to 30 minutes until heated all the way through. You can also use the microwave if you're just reheating an individual serving size.