Friends, have I got a treat for you today? I present my loaded baked potato casserole. You’re going to want to share this with your friends because it is too rich for one person. Potatoes, bacon, onion, sour cream, and cheddar cheese make this one of the best side dishes you’ll ever find for your next steak dinner. Let’s get cooking!
One of the great things about this loaded baked potato casserole is that you can use leftover baked potatoes and leftover crispy bacon. For this recipe, you will need two leftover and chilled baked potatoes, 1/4 cup grated cheddar cheese, half an onion (about 1/4 cup of grated onion), 1/4 cup chopped crispy bacon, 2 tbsp hot bacon grease or melted butter, 1 1/2 tsp salt, 1/4 tsp black pepper, 1/2 cup sour cream, 1/2 tsp onion powder, and 1/2 tsp garlic powder.
Pull the greater out of the cupboard because it will get some use today. Set the grater over a medium mixing bowl and grate the potatoes, skin and all. Next, grate the onion. Remove the skin first. Finally, grate the cheese. Now would be a good time to fire up the oven too. Turn it on to 425°f.
At this point, your grater probably needs some rest. Luckily, it’s time for the measuring spoons to get to work. So, set the tired old grater to the side and get those spoons a measuring. Measure out some bacon fat, salt, pepper, onion powder, and garlic powder. Now, whip out the old measuring cup and measure up some sour cream. Put all this stuff in the bowl with the potatoes.
The key to this loaded baked potato casserole is the texture of the potatoes. They should not be mashed. You took all that time to grate the potatoes, don’t undo all that hard work by over mixing and mashing them. So, when mixing all the ingredients, rather than using a spoon, use two forks and gently toss the ingredients together. That will keep the texture of the potatoes and will make the casserole light and fluffy.
To bake the casserole, gently transfer it from the mixing bowl to a lightly greased oven-safe dish. I have these snazzy little castiron pans you can see in the picture below, but any small dish will work. You can use a loaf pan, or if you have ramekins, you can make individual portions. Just like when mixing, you don’t want to destroy the texture of the potatoes when you transfer them from the bowl to the dish. Definitely, don’t push them down into the dish. Bake, the casserole for 30 to 35 minutes or until the top, is golden brown and the peeks are browned. If you make individual portions, bake them for 20 to 25 minutes. Take the casserole out of the oven and enjoy!
The top of this loaded baked potato casserole gets nice and crispy while the middle stays soft and tender. This is a great side dish for a steak dinner, roast beef, or even a lobster dinner. But be aware, it is very rich, and you won’t be able to stop eating it.
That does it for today. Thanks for reading. I hope you’ve enjoyed the post. Remember to share this on Facebook or Pinterest and leave a comment below. I love to hear from you. Finally, remember to sign up for my mailing list so you don’t miss out on exclusive recipes and cooking tips. Members of the mailing list also get a sneak peek at all the upcoming posts. Sign up below. Have a great day! I’ll see you back here next Thursday.
Are you looking for another great side dish for your steak dinner? Check out this Steakhouse Creamed Spinach Recipe. This post was inspired by Chef John’s Potatoes Romanoff. Check out his video here.
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