Loaded Potato Casserole 🥔🧄🧅🧀🥓

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Neufchâtel has less fat than cream cheese

cheddar cheese

🥗Healthier: reduced-fat cheddar

💰Cheaper: colby cheese

Colby cheese is often less expensive and melts well

bacon

🥗Healthier: turkey bacon

💰Cheaper: pancetta

Turkey bacon is lower in fat and calories

Peel the red potatoes and cut off any eyes.

Cover the potatoes with cold water in a pot and add 1 tablespoon of salt.

Boil the potatoes for about 15 minutes until tender.

Check if the potatoes are done by inserting a knife blade; it should slide out easily.

Drain the boiled potatoes and return them to the pot.

Use a potato masher to mash the potatoes until chunky, leaving some red skins for color.

In a large bowl, combine the mashed potatoes with 8 oz of softened cream cheese, 1/2 cup of cubed butter, 1 cup of sour cream, 1/4 teaspoon of onion powder, 1/4 teaspoon of garlic powder, black pepper, and 1/2 teaspoon of salt.

Add about 4 pieces of cooked bacon and 3-4 sliced green onions to the mixture.

Stir in 2 cups of shredded cheddar cheese, saving half for topping later.

Pour the mixture into a buttered baking dish, leaving it chunky for texture.

Top with the remaining cheddar cheese, bacon, and some green onions for garnish.

Bake in a preheated oven at 350°F for about 15 minutes until the cheese is melted and bubbly.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens