Loaded Baked Potato Casserole
this loaded baked potato casserole was a customer favorite when we owned our organic meal delivery service. it’s all of your favorite flavors from a loaded baked potato in casserole form. loads of sharp cheddar, crumbled bacon, chives, scallions and sour cream create an irresistible casserole that will feed an army.
the inspiration:
my inspiration was quite simple- I love loaded baked potatoes but dislike the fuss of adding all your own ingredients and seasonings. This combines the flavors of your favorite baked potato in an easy to scoop casserole form that will feed a crowd. my husband and I made a huge quantity of this tasty dish over the last 10 years. It’s definitely a holiday favorite and pairs well with most main courses.
loaded baked potato casserole ingredients:
- potatoes: the star of the show!
- bacon: I love this sugar-free bacon and it has a wonderful flavor.
- sharp yellow cheddar: freshly-grated is key to this casserole.
- sour cream: a favorite loaded baked potato topping.
- chives & scallions: beautiful herbs with a light onion flavor.
- good butter: I select a grass-fed pastured butter with a yellow hue.
- heavy cream: contrary to it’s name, it helps lighten your potatoes.
- seasonings: plenty of salt and pepper flavor the casserole along with granulated garlic.
menu planning ideas:
below are a few menu planning ideas for your loaded baked potato casserole. I used a large 14-inch Le creuset baking dish, (3 3/5 qt), or you could also use a classic 9×13 inch-dish along with a smaller 11 cup or 6 cup dish. This yields many portions and is perfect for larger family events.
- christmas dinner: serve potato casserole with beef tenderloin, roasted broccolini and my greek salad with pistachios.
- casual christmas lunch: serve potato casserole with honey-baked ham, slider rolls and my easy relish tray.
- New Year’s Day brunch: serve potato casserole with an avocado grapefruit salad, French toast casserole, breakfast sausage and pastries.
Loaded Baked Potato Casserole
Equipment
- one large 14-inch baking dish, (3 3/5 qt), or you could also use a classic 9x13 inch-dish along with a smaller 11 cup or 6 cup dish. This yields many portions and is perfect for larger family events.
Ingredients
- 5 pound yellow gold potatoes
- 1 pint heavy cream
- 8 Tablespoons butter one stick
- 1 cup sour cream
- 2 pounds bacon cooked until crisp, chopped, separated in half
- 8 oz sharp yellow cheddar cheese freshly grated, separated in half
- 1/4 cup chives sliced in 1/2 inch pieces, separated in half
- 1 bunch scallions sliced thinly, separated in half
- 1 Tablespoon kosher salt
- 1 Tablespoon granulated garlic
- 20 turns freshly-cracked black pepper
Instructions
- Begin by peeling and dicing your potatoes in medium cubes- add them to a pot of cold water while you are dicing to prevent them from oxidizing.
- When your pot is full, make sure water is covering potatoes at least 3 inches atop. Bring pot to a boil.
- When pot boils, reduce to a simmer, and simmer potatoes until soft and fork-tender, about 25-35 minutes.
- Drain potatoes well and return to empty pot.
- Working quickly, add warmed cream and butter, sour cream, granulated garlic, salt and pepper. Mash with a potato masher until mashed well and incorporated- be careful not to overmash or potatoes will get gummy.
- Fold in half of: chopped bacon, shredded cheddar, scallions and chives.
- Stir well and transfer to serving dish- smoothing top.
- Garnish with remaining cheddar, scallions, bacon then chives. Finish with more fresh-cracked black pepper. Serve immediately.
- Alternately, you could prepare in advance the day before and bake casserole-style before serving.
- Let dish come to room temperature 45 minutes before baking. Heat oven to 400 degrees and bake until warmed through, 35-40 minutes.
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