Loaded baked potato casserole
Roasted potato chunks folded into sour cream and cheddar, baked until bubbly and finished with green onions, like a baked potato bar in one pan.
- 70 min total
- 15 min hands-on
- Anyone can make this
- Serves 6
- About $1.69 a serving
- 460 calories
- Good the next day
- Vegetarian
- Gluten-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 6 russet potatoes, about 3 lb
- 1 cup sour cream
- ¼ cup milk
- 2 cups shredded cheddar, divided
- 5 green onions, sliced, divided
From your pantry
- 2 tbsp olive oil
- 1½ tsp salt
- 1 tsp garlic powder
- 1 tsp paprika
- ½ tsp black pepper
Each serving has about 460 calories, 15 g protein, 46 g carbs and 25 g fat, and costs about $1.69 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No russet potatoes? Yukon Gold potatoes work.
- No sour cream? Plain Greek yogurt works.
- No milk? Half-and-half works.
- No shredded cheddar? Cheddar cheese or Mexican blend cheese or Monterey Jack cheese works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F. Scrub the potatoes and cut them into 1-inch , skins on.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
the potatoes in a 9x13-inch baking dish with the oil, salt, garlic powder, paprika and pepper.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
, stirring once halfway, until the potatoes are tender and in spots, 40 to 45 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 42 min
Dolly’s tip: Pierce the biggest cube with a fork. If it slides in easily, they’re done.Meanwhile, stir together the sour cream, milk, 1 cup cheddar and most of the green onions.
Spoon the sour cream mixture over the hot potatoes and gently to coat. Scatter the rest of the cheddar on top.
Fold. Folding means mixing gently by scooping from the bottom and turning it over the top, instead of stirring hard. It keeps light mixtures airy and soft things like berries or herbs in one piece.
How you’ll know: You use slow, wide strokes and stop as soon as there are no streaks left.
until the cheese and bubbles, about 10 minutes. Sprinkle with the last green onions and serve.
Bake. Baking means cooking in the oven with dry heat all around the food. It cooks evenly from every side, so you can mostly leave it alone.
How you’ll know: It’s golden on top and passes the recipe’s check, like a clean toothpick or the right temperature.
Melt. Melting means gently heating something solid, like butter or cheese, until it turns liquid. Low or medium heat keeps it from browning or burning.
How you’ll know: It’s smooth and liquid, and butter may foam a little but hasn’t turned brown.
Timer: 10 min
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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Vegetarian dinners ›Cozy comfort food ›What to make with potatoes and cheddar ›