Get ready to make this creamy, cheesy, bacon-y-bliss! This Loaded Baked Potato Casserole recipe packs all the flavor of a loaded potato into an insanely tasty side dish perfect for a crowd. Continue reading to learn how to make this naturally gluten free recipe that's perfect for your Thanksgiving table or any time throughout the year.
Potato Perfection! Here's more about this Easy Baked Potato Casserole Recipe
With layers of fluffy spuds, melt cheese and crispy bacon, every bite makes this recipe something you cannot resist! This easy gluten free side dish is perfect for a family dinner, holiday or something to bring to a special event that will undeniably be a new crowd favorite. This simple casserole is perfect to pair with your main course and a side of veggies.
Ingredients for this Easy Baked Potato Casserole with Bacon
Using the simple ingredients below, you will be ready to start making your own flavorful and filling casserole! Here's what you'll need to begin:
- Russet Potatoes
- Bacon
- Salt
- Pepper
- Garlic Powder
- Onion Powder
- Milk
- Sour Cream
- Shredded Cheddar cheese
- Fresh Chives
Let's Learn How to Make the Best Baked Potato Casserole
Now that we have our ingredients, lets get cooking! Start by preheating your oven to 375 degrees.
In a large stock pot, bring water to a boil and add the chopped and peeled potatoes. Once the potatoes are completely covered with water, boil until tender. Once your potatoes are tender, drain the potatoes using a colander. Add the potatoes to a large mixing bowl with the rest of your measured ingredients.
Once you have mixed your potatoes and other ingredients, pour the mixture into a 9x13 casserole dish. Finally add a cup of shredded cheddar cheese to the top of the dish. If you are making a dairy free version of this dish, skip this step and use a dairy free cheese substitute instead.
Wrapping up, place the casserole in the heated oven for 25 to 30 minutes or until the top is golden. Once baked, you're all ready to enjoy this delicious and filling side dish! Use this potato casserole as the star of your dinner or add a side of your favorite veggies, you can't go wrong!
Substitutions
To Make Dairy Free:
Swap regular milk for an unsweetened plant-based milk, and use a dairy free sour cream alternative like Forager.
Can you make this baked potato casserole ahead of time?
Yes! Prepare the casserole according to the instructions, then cover with foil. Store in the refrigerator for up to 2 days. When ready to cook, remove the casserole from the fridge for at least 30 minutes, then bake as directed.
If you've tried this recipe, please leave a comment below or tag me on Instagram @thrivingglutenfree , and I'll be sure to take a look! Below is where you can find the entire recipe for this delicious Potato Casserole and other yummy dishes.
Let's eat!
Loaded Baked Potato Casserole
Equipment
- 9x13 Casserole Dish
Ingredients
- 5 lbs Russet Potatoes peeled, chopped and boiled until tender
- 10 slices Bacon cooked and crumbled
- 2½ teaspoon Salt
- ½ teaspoon Pepper
- 1 teaspoon Garlic Powder
- ½ teaspoon Onion Powder
- 1 cup Milk I used plant-based unsweetened Ripple Foods.
- 1 cup Sour Cream I used Forager dairy-free
- 3 tablespoon Fresh Chives chopped
- 1 cup Cheddar Cheese shredded
Instructions
- In a large stock pot, bring water to a boil and add the chopped and peeled potatoes making sure they are completely covered with water. Boil until tender.
- Drain the potatoes in a collander, then add to a mixing bowl with the remaining ingredients. Mix until blended and creamy.
- Pour potato mixture into a 9x13 casserole dish then top with 1 cup of shredded cheddar cheese. If you need this casserole to be dairy free, skip the cheese topping or use your favorite dairy free cheese substitute.
- Bake at 375° for about 25 to 30 minutes until the top of the casserole is golden. Dig in!
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