I must say, a good loaded baked potato is one of my favorite side dishes. Even when paired with steak I sometimes find myself scarfing down my potato before I even touch my steak. What is it about loaded baked potatoes that call my name so much? I think it’s the variety of flavors in any given loaded baked potato. You have a smooth creamy filling from the potato and sour cream, the tang of the cheddar cheese, the fresh bite of the green onions, or the delicious salty addition that crumbled bacon adds. Well, whatever it is, I cannot get enough of it.
The only problem with a loaded baked potato is that it is a lot of work to put together! And furthermore, everyone at home who wants a loaded potato must go through the tiring process of pulling out all the ingredients, making the bacon, chopping the green onions, and putting it all together.
That is the reason why this recipe is so delightful. It combines my love for loaded baked potatoes with the ease of serving it to more than one party at a time.
It is cheesy, herby, and with the bacon is delicious. It is a great way to make a more labor intensive side more accessible to a larger group of people.
So try it out for dinner tonight! It is so worth it!
Makes 3 to 4 side dishes, Prep time 20 minutes active, 60 minutes inactive
- 2 medium russet potatoes, scrubbed and diced in 1 inch cubes
- 3 to 4 slices bacon, cooked 3/4 of the way and crumbled
- 1 and 1/3 cup shredded cheddar cheese
- 2 green onions, sliced
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 cup light cream
- 1 tbs butter, cut in small bits
- Sour cream or plain Greek yogurt (for serving)
- Preheat oven to 350F.
- Grease a baking dish and place in half of potato cubes, 1/3 cup cheddar, half of green onions and half of bacon crumbles. Sprinkle layer with half of salt and pepper.
- In a second layer of the dish, add in rest of potatoes, another 2/3 cup cheddar, green onions and remaining bacon. Sprinkle with remaining salt and pepper.
- Pour light cream over casserole. Add chopped butter bits to the top of casserole.
- Cover dish with a piece of aluminum foil and bake for an hour, or until potatoes are soft.
- Once potatoes are softened, remove foil covering and add remaining 1/3 cup cheddar cheese. Place in oven uncovered until cheese is melted, about 5 minutes.
- Remove from oven and serve with sour cream or plain Greek yogurt.
- It is important to cover the dish with foil for the majority of the cooking as the cheese would burn or the potatoes would become too crispy without the foil ‘lid’.
- I sub in plain Greek yogurt for almost every recipe that calls for sour cream. It has a similar texture and to me tastes nearly identical.