Okay, so I’ve been seeing these loaded baked potato casseroles all over the place, and I finally decided to give it a shot. I love a good baked potato, and who doesn’t love a casserole? Combining the two seemed like a no-brainer. I figured I’d tweak it a bit, kinda like the ones at Dickey’s, but make it my own. Here’s how it went down:
Getting Started
First, I grabbed about six big russet potatoes. I washed them, poked some holes in ’em with a fork – gotta let that steam escape, you know? – and rubbed them down with some olive oil and a generous amount of salt. I like a crispy skin, so I cranked the oven up to 400 degrees Fahrenheit and popped those bad boys in for about an hour, until they were nice and soft.
While the Potatoes Baked…
While the potatoes were doing their thing, I got to work on the other ingredients. I fried up a pound of bacon until it was super crispy, then crumbled it up. I also chopped up a bunch of green onions, both the white and green parts. I grated about two cups of sharp cheddar cheese, because, well, cheese makes everything better. And, you know, because it is a essential part.
Putting it all Together
Once the potatoes were cool enough to handle, I scooped out the insides into a big bowl. I left a little bit of potato in the skins, just to give them some structure. Then, I mashed the potato with a fork – I didn’t want it completely smooth, I like a little texture. Next, I added in most of the bacon, cheese, and green onions. I saved some for topping, of course.
I also stirred in about a cup of sour cream and a half cup of milk to make it nice and creamy. A little salt and pepper to taste, and then I mixed it all up until it was well combined.
Baking Time (Again!)
I spooned the potato mixture back into the skins, or you could just put it all in a greased casserole dish. Either way works. I sprinkled the remaining bacon, cheese, and green onions on top.
Then, it was back into the oven, this time at 350 degrees Fahrenheit, for about 20 minutes, just until everything was heated through and the cheese was all melted and bubbly.
The Final Result
- Appearance: Golden brown and bubbly, with crispy bacon bits and bright green onions scattered on top. It looked amazing!
- Texture: Creamy, cheesy, and fluffy, with the occasional crunch from the bacon.
- Taste: Like the best loaded baked potato you’ve ever had, but in casserole form! The flavors were all there – the savory potato, the salty bacon, the sharp cheese, and the tang of the sour cream.
Honestly, this baked potato casserole was a total win. It was super easy to make, and it was a huge hit with everyone. It’s definitely going into my regular rotation, especially for potlucks or family gatherings. I might even try adding some different toppings next time, like some chili or pulled pork. The possibilities are endless!
