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Creamy Loaded Baked Potato Casserole

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Prep 20 m Cook 1 h 35 m Ready In 1 h 55 m

“A cross between scalloped potatoes and a loaded baked potato. This is one of my family favorites! Goes with just about anything – I suggest serving as a side to steak or grilled chicken.”

Ingredients

1 (16 ounce) package shredded Cheddar cheese, divided

1 (10.75 ounce) can condensed cream of chicken soup

1 (8 ounce) container sour cream

1/2 (8 ounce) package cream cheese, at room temperature

1/4 cup butter, at room temperature

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1/2 teaspoon garlic powder

3 potatoes, peeled and sliced into thin rounds, or as needed

1/2 cup chopped green onion

1/2 cup cooked bacon, chopped

Directions

Preheat oven to 350 degrees F (175 degrees C).

Place 1/2 the Cheddar cheese, chicken soup, sour cream, cream cheese, butter, salt, pepper, and garlic powder in a large bowl. Beat with an electric mixer on low speed until well blended. Stir in potatoes with a large wooden spoon until evenly coated. Transfer to a baking pan. Cover with aluminum foil.

Bake on the upper rack of the preheated oven until bubbly, about 1 hour and 30 minutes. Scatter the remaining Cheddar cheese and bacon on top; continue baking until cheese is melted, about 5 minutes. Sprinkle green onions on top.

Creamy Loaded Baked Potato Casserole

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Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 (16 ounce) package shredded Cheddar cheese, divided
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (8 ounce) container sour cream
  • 1/2 (8 ounce) package cream cheese, at room temperature
  • 1/4 cup butter, at room temperature
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 3 potatoes, peeled and sliced into thin rounds, or as needed
  • 1/2 cup chopped green onion
  • 1/2 cup cooked bacon, chopped
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Instructions

Preheat oven to 350 degrees F (175 degrees C).

Place 1/2 the Cheddar cheese, chicken soup, sour cream, cream cheese, butter, salt, pepper, and garlic powder in a large bowl. Beat with an electric mixer on low speed until well blended. Stir in potatoes with a large wooden spoon until evenly coated. Transfer to a baking pan. Cover with aluminum foil.

Bake on the upper rack of the preheated oven until bubbly, about 1 hour and 30 minutes. Scatter the remaining Cheddar cheese and bacon on top; continue baking until cheese is melted, about 5 minutes. Sprinkle green onions on top.

Notes

Prep: 20 mins Cook: 1 hr 35 mins Total: 1 hr 55 mins Servings: 10 Yield: 1 casserole