Creamy Loaded Baked Potato Casserole recipe

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Ingredients

1 (16 ounce) package shredded Cheddar cheese, divided
1 (10.75 ounce) can condensed cream of chicken soup
1 (8 ounce) container sour cream
½ (8 ounce) package cream cheese, at room temperature
¼ cup butter, at room temperature
¼ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
3 potatoes, peeled and sliced into thin rounds, or as needed
½ cup chopped green onion
½ cup cooked bacon, chopped

Nutrition Info

436.5 calories
carbohydrate: 15.8 g
cholesterol: 93.9 mg
fat: 33.7 g
fiber: 1.6 g
protein: 18.2 g
saturatedFat: 19.5 g
servingSize: -
sodium: 826.6 mg
sugar: 1.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place 1/2 the Cheddar cheese, chicken soup, sour cream, cream cheese, butter, salt, pepper, and garlic powder in a large bowl. Beat with an electric mixer on low speed until well blended. Stir in potatoes with a large wooden spoon until evenly coated. Transfer to a baking pan. Cover with aluminum foil.

  3. Bake on the upper rack of the preheated oven until bubbly, about 1 hour and 30 minutes. Scatter the remaining Cheddar cheese and bacon on top, continue baking until cheese is melted, about 5 minutes. Sprinkle green onions on top.

Recipe Yield

1 casserole

Recipe Note

A cross between scalloped potatoes and a loaded baked potato. This is one of my family favorites! Goes with just about anything - I suggest serving as a side to steak or grilled chicken.

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