Leftover Baked Potato Casserole

This loaded baked potato casserole might just become your new favorite side. It's made of cheddar cheese, bacon, and green onions folded into a creamy baked potato mash and baked to bubbly and golden.

Course Side Dish

Cuisine American

Prep Time 30

Cook Time 1

Total Time 1 30

Servings servings

Calories 368kcal

Author Rachel Ballard

Ingredients

8 medium russet potatoes about 8 ounces each
1/2 cup butter 1 stick, softened
2/3 cup cultured sour cream
2/3 cup milk
1 teaspoon sea salt Celtic sea salt is best
3/4 teaspoon pepper
10 bacon strips uncured is best, cooked and crumbled
2 cups shredded aged cheddar cheese do not use pre-shredded cheese
¼ cup chopped green onions

Instructions

If you need to bake potatoes first:

Preheat the oven to 425 degrees.
Scrub potatoes and poke several times with a fork.
Bake until tender, 45-60 minutes. You can also air fry them if you’d like to.
Remove the potatoes from the oven and reduce the heat to 350.
When potatoes are cool enough to handle each one in half down the length.

If you have leftover potatoes:

Using a spoon, scoop out the pulp and add it to a large bowl. You can throw away the skins or chop them small and throw them in too.
Using a fork or hand masher, mash the potatoes with the butter. Stir in the sour cream, milk, salt, and pepper.
Save ¼ cup of the bacon mixture for topping but add the rest to the potatoes. Add in 1 cup of cheese and half the green onions and fold gently to combine. Don’t over mix or the potatoes may get gluey.
Transfer the potatoes to a lightly greased 11x7 baking dish. Add the remaining bacon, cheese and green onions on top and bake until the cheese melts and everything is heated through 22-27 minutes.

Nutrition