Loaded Baked Potato Casserole
This Loaded Twice Baked Potato Casserole packs all the deliciousness of a loaded potato into an insanely tasty, crowd-pleasing side dish.
PREP TIME
20 minutes
COOK TIME
30 minutes
INGREDIENTS
9
Serves: 10
Ingredients
- 5 lb5 lb5 lb Potatoes, Russet, peeled, chopped and boiled until tender)
- 101010 Bacon, slices (cooked and crumbled)
- 2.5 tsp2.5 tsp2.5 tsp Salt
- .5 tsp.5 tsp.5 tsp Black Pepper
- 1 tsp1 tsp1 tsp Garlic Powder
- .5 tsp.5 tsp.5 tsp Onion Powder
- 1 cup1 cup1 cup Milk, (I used plant-based unsweetened Ripple Foods.)
- 1 cup1 cup1 cup Sour Cream, (I used Forager dairy-free)
- 3 Tbsp3 Tbsp3 Tbsp Chives, Fresh, Fresh chopped
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- In a large stock pot, bring water to a boil and add the chopped and peeled potatoes making sure they are completely covered with water. Boil until tender.
- Drain the potatoes in a collander, then add to a mixing bowl with the remaining ingredients.
- Pour potato mixture into a 9x13 casserole dish then top with 1 cup of shredded cheddar cheese. If you need this casserole to be dairy free, skip the cheese topping or use your favorite dairy free cheese substitute.
- Bake at 375u00b0 for about 25 to 30 minutes until the top of the casserole is golden. Dig in!
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About This Recipe
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Coconut Free Egg Free Gluten Free Grain Free Nut Free Shellfish Free Side Dishes Sugar Alcohol Free Sugar Free| This is our estimate based on online research. | |
| Calories: | 274 |
| Fat: | 5 g |
| Carbohydrates: | 46 g |
| Protein: | 7 g |
| Cholesterol: | 23 g |
| Sodium: | 582 mg |
| Fiber: | 5 g |
| Sugars: | 3 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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