Description
A creamy, topped casserole made from baked potatoes, mixed with cheese and bacon, then baked to a crispy perfection.
Ingredients
Scale
- 4 large russet potatoes, scrubbed and baked
- 1 cup sour cream (full-fat preferred)
- 4 oz cream cheese, softened
- 1½ cups sharp cheddar cheese, shredded (reserve ½ cup for topping)
- ½ cup cooked bacon, chopped
- 3 green onions, thinly sliced
- 2 cloves garlic, minced (optional)
- 2 tablespoons unsalted butter, melted
- Salt and freshly ground black pepper, to taste
- 1 teaspoon smoked paprika
- Optional: ½ cup sour cream or Greek yogurt for topping
Instructions
- Preheat oven to 400°F (200°C). Pierce each potato several times with a fork and place directly on the oven rack or a baking sheet.
- Bake for 45-60 minutes until tender. Let cool about 10 minutes.
- Cut potatoes in half lengthwise and scoop out flesh into a large bowl, leaving skins behind.
- Add sour cream, cream cheese, melted butter, minced garlic, smoked paprika, salt, and pepper. Mash until mostly smooth with some lumps.
- Fold in 1 cup shredded cheddar, chopped bacon, and most green onions, reserving some for garnish. Taste and adjust seasoning.
- Spread potato mixture evenly into a 9×13-inch baking dish. Sprinkle remaining ½ cup cheddar and extra bacon on top.
- Bake at 375°F (190°C) for 25-30 minutes until bubbly, golden, and crispy. Optionally broil 2-3 minutes for extra crunch.
- Remove from oven, garnish with remaining green onions and dollops of sour cream or Greek yogurt if desired. Serve hot.
Notes
Do not overmix the potato; use russet potatoes for drier flesh. For extra crispness, bake uncovered and finish with a brief broil.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 45mg