Baked Potato Casserole

Malzemeler

1/2 lbs bacon

2 lbs frozen hash brown potatoes

1/2 cup sour cream

4 oz cream cheese softened

1/4 cup 2% milk

1/4 cup salted butter melted

1 cup cheddar cheese shredded

2 tsp garlic powder

1 tsp salt

Toppings

1/2 lbs bacon

1/2 cup cheddar cheese shredded

1/4 cup green onions chopped

Yöntemler

Baked potato casserole is super simple to prepare and I have short cuts to make it even easier if you’d like!

Let’s walk through step-by-step on how to make it

Prepare bacon: Cook bacon either on a skillet or in the oven. To cook bacon in the oven, place bacon on baking sheet lined with aluminum foil and bake for 10-13 minutes at 400℉. Since we will be cooking bacon again later, it doesn’t have to be fully crispy at this point.

Once bacon is cooked, dap to remove grease and then slice into small spices of bacon bits.

Short cut:use bacon bits and skip this step! Get good quality bacon bits that is made with real bacon for best taste.

Prepare Potato Mixture: Bring together diced hash brown potatoes, shredded cheddar cheese, sour cream, cream cheese, butter, melted milk, garlic powder, and salt in a large mixing bowl. Mix to combine.

Assemble Baked Potato Casserole: Grease a 9’x13′ rectangular baking dish. Bring potato mixture into the baking dish and spread it out.

Top with more shredded cheddar cheese and bacon pieces.

Bake: Bake in the oven at 350℉ covered with aluminum foil for 40 minutes, and then uncovered for another 20 minutes.

Garnish: When baked potato casserole is done, remove from oven and garnish with green onions on top!

Make Ahead and Reheating Instructions

Baked Potato Casserole is a great dish to make ahead for holidays, potluck and gatherings. Make sure to cool it completely, wrap or cover, and then refrigerating. It can be refrigerated for up to 5 days.

To freeze wrap with plastic wrap and the aluminum foil, and freeze for up to 2 months.

When ready to reheat, bring baked potato casserole to a complete defrost if frozen (leave in refrigerator 24 hours prior). Cover and reheat for 30-40 minutes at 375℉ until potato casserole is warm throughout.

Pre-heat oven to 400℉.

Line large baking sheet with aluminum foil and place bacon on it without overlapping. Bake bacon for 10-13 minutes. Remove from oven. Chop into bits.

Pre-heat oven to 350℉.

In a large bowl, combine frozen hash brown potatoes, sour cream, cream cheese, milk, melted butter and 1 cup of cheddar cheese.

Grease baking dish and add potato mixture, spreading it out evenly.

Top with 1/2 cup of shredded cheese and bacon bits.

Bake for 40 minutes covered with aluminum foil, and 20 minutes uncovered.

Remove from oven and sprinkle with chopped green onions. Serve and enjoy!