This loaded baked potato casserole is the perefect way to use leftover baked potatoes, and it is one of the best side dishes you'll find for a grilled steak. It's rich, filling, and delicious.
Course potatoes, Side Dish, steak dinner
Cuisine American, Canadian
Keyword Leftovers, Potatoes, steak dinner
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 4servings
Author Chef Ben Kelly
Ingredients
2left lover baked potatoes
1/4cupgrated onion
2tbspbacon fat or melted butter
1/4cupcheddar cheese, grated
1/4cup Crispy Bacon
1 1/2tspsalt
1/4tspblack pepper
1/2cupsour cream
1/2tsponion powder
1/2tspgarlic powder
Instructions
Grate the potatoes on a cheese grater into a medium mixing bowl.
Melt the bacon fat or butter and pour it into the potatoes.
Add the cheddar cheese, onion, crispy bacon, salt, pepper, sour cream, onion powder, and garlic powder. Mix well but only enough to distribute the ingredients. You don't want to mash the potatoes. It's easiest to use two forks to mix rather than a spoon.
Spoon the potato mixture into a small oven-safe dish that has been lightly greased, such as a loaf pan. Don't smooth out the top.
Bake the loaded baked potato casserole in a 425°f oven for 30 to 35 minutes or until it is hot and the top is golden brown.
Serve the casserole as a side with a nice steak, thick-cut pork chop or ribs.
Notes
The potatoes should be leftover from the day before and chilled.Cook about 4 strips of bacon, reserve the fat and use that in the potatoes. Use 1/4 cup of sour cream for a less tart flavour.You can assemble the casserole up to one day ahead, then heat it in the oven as the recipe says.