Description
A creamy and cheesy casserole that brings warmth and comfort to any family dinner.
Ingredients
Scale
- 3 pounds russet potatoes
- 1/2 cup sour cream
- 1 cup milk
- 1/2 cup butter, melted
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1 cup turkey bacon, cooked and crumbled
- 1/2 cup green onions, sliced (optional for garnish)
Instructions
- Preheat your oven to 400°F (200°C). While it warms up, wash and scrub the russet potatoes thoroughly. Pat them dry with a kitchen towel.
- Prick each potato with a fork a few times. Place them directly on the oven rack and bake for about 45-60 minutes or until they’re tender when pierced with a fork.
- Let the potatoes cool for a few minutes until you can handle them. Slice each potato in half, lengthwise, and scoop out the insides into a large mixing bowl.
- Mash the potato flesh with a fork or potato masher until smooth. Add in the sour cream, milk, melted butter, garlic powder, onion powder, salt, and pepper. Mix until creamy and well combined.
- Fold in the shredded cheddar cheese and crispy turkey bacon, reserving a bit of bacon to sprinkle on top later. Gently mix until everything is evenly distributed.
- Transfer the potato mixture into a greased 9×13-inch baking dish, smoothing the top with a spatula. Top with the remaining cheese and turkey bacon.
- Pop your casserole into the oven and bake for 25-30 minutes until the cheese is bubbly and golden brown.
- Remove from the oven and sprinkle with sliced green onions if desired. Serve warm and enjoy!
Notes
Make-Ahead Tip: You can prepare this casserole the night before. Just cover it in the fridge and bake it fresh the next day.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 30mg