If you enjoy a loaded baked potato, you’ll love this Loaded Baked Potato Casserole full of potatoes, bacon, cheese, garlic, and sour cream.
Prep Time 15 minutesminutes
Cook Time 45 minutesminutes
Total Time 1 hourhour
Servings 4servings
Ingredients
2 ½poundsrusset potatoesabout 3-4 medium
6slicesbaconcooked and crumbled
⅓cupgarlic vinaigrette
1 ½cupshredded cheddar cheese
⅔cupsour cream
2tablespoonsminced chives
½teaspoonsalt
¼teaspoonground black pepper
Instructions
Cook the bacon (either on the stove, in the oven, or microwave). Cut or crumble it and set it aside.
While the bacon is cooking, dice the potatoes into 1 to 1 ½ inch cubes.
Preheat the oven to 425 degrees F.
Add the diced potatoes, salt, pepper, and garlic vinaigrette to a large mixing bowl. Toss until the potatoes are evenly coated.
Transfer the potatoes to an 8x10 glass baking dish. Place the dish in the preheated oven and roast for 40 to 45 minutes or until the potatoes are tender.
Remove the dish from the oven. Set aside 1/4 cup of the cheese and gently stir the remaining cheese into the hot potato mixture. Sprinkle the remaining cheddar cheese over the top. Return the dish to the oven for an additional 3-5 minutes to melt the cheese.
Remove the casserole from the oven and let it cool for 10 to 15 minutes.
Top the casserole with the crumbled bacon, sour cream, and chopped chives, and serve.
Notes
Top Tips:
Purchased, pre-cooked bacon works great for this recipe and cuts the cooking time considerably.
When adding the cheese to the hot potato mixture, stir gently, taking care not to break up the potatoes.
It's important to cool the casserole briefly after removing it from the oven to prevent the sour cream from melting when added.
Store well-covered in the refrigerator for 1 to 2 days.