Easy Potato Casserole
This Easy Potato Casserole makes a great side dish for a holiday feast or works as a delicious and hearty way to use up holiday leftovers.
Servings 10
Calories 491kcal
Equipment
- 9x13 casserole dish
Ingredients
- 8 medium russet potatoes baked until soft
- ½ cup salted butter cut into pats
- ⅔ cup sour cream
- ⅔ cup milk
- salt and black pepper to taste
- ¾ pounds bacon crumbled and divided (about 10 strips of cooked)
- 2 cups cheddar cheese divided -shredded
- ¼ cup green onions sliced - divided
Instructions
- Preheat the oven to 350 degrees. Prepare a 9x13 casserole dish with nonstick cooking spray.
- Cut the cooked potatoes in half and scoop out the insides, placing the flesh in a large bowl.
- With a pastry blender, cut the butter into the potatoes until evenly blended.
- Stir the sour cream, milk, salt, and black pepper into the potatoes.
- Fold in the bacon, reserving about ¼ cup for the topping. Also, fold in 1 cup of the cheese and half of the green onions.
- Transfer the mixture to the prepared casserole dish.
- Top the casserole with the remaining cheese and bacon.
- Bake for 15 to 20 minutes or until the cheese is melted and the edges are bubbling.
- Add the remaining green onions to the top.
Nutrition
Serving: 1g | Calories: 491kcal | Carbohydrates: 33g | Protein: 14g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 80mg | Sodium: 466mg | Potassium: 138mg | Fiber: 2g | Sugar: 3g | Vitamin C: 1mg | Calcium: 202mg | Iron: 0.2mg | Net Carbohydrates: 3g