Why It’s Great

This casserole blends all the wonderful elements of a loaded baked potato into one easy and satisfying dish. It features creamy mashed potatoes, crispy bacon, and melty cheese, all harmonized in every delectable bite. This recipe is perfect for serving a crowd or enjoying delightful leftovers throughout the week. The flavor combination is simply irresistible – from the rich tang of sour cream to the savory bacon and sharp cheddar. Plus, it’s highly customizable, allowing you to tailor it to your taste preferences with various toppings and cheeses.

Ingredients:

• 8 large russet potatoes, peeled and cubed
• 1 cup sour cream
• 1 cup milk
• 1/2 cup butter, melted
• 2 cups shredded cheddar cheese, divided
• 1 cup cooked bacon, crumbled
• 1/4 cup chopped chives
• Salt and pepper to taste
• 1 cup shredded mozzarella (optional)

Step-by-Step Instructions:

1. Preheat the oven: Start by preheating your oven to 350°F (175°C).
2. Boil the potatoes: In a large pot, add the cubed potatoes and cover them with salted water. Bring to a boil, then lower the heat and let it cook for about 10-15 minutes until the potatoes are fork-tender. Once done, drain them well.
3. Mash the potatoes: In a large mixing bowl, mash the cooked potatoes until you achieve a smooth consistency. Stir in the sour cream, milk, and melted butter, along with salt and pepper. Mix until everything is well combined.
4. Add bacon and cheese: Fold in 1 1/2 cups of shredded cheddar cheese, crumbled bacon, and chopped chives into the potato mixture. Reserve some bacon and chives for garnishing later.
5. Assemble the casserole: Spread the mashed potato mixture evenly in a greased 9×13-inch baking dish. Sprinkle the remaining shredded cheddar on top, and if you’re feeling extra cheesy, add mozzarella as well.
6. Bake: Place the casserole in the oven and bake for approximately 20 minutes, or until you see the cheese bubbling and golden.
7. Garnish: After baking, take it out and sprinkle the reserved bacon and chopped chives on top for that added crunch and flavor. Dish up hot and enjoy every bite!

Serving and Storage Tips

• Serving: This casserole shines when served straight out of the oven, making it a fantastic side to roasted meats or grilled chicken. It’s hearty enough to be a main dish accompanied by a light salad.
• Storage: For any leftovers, store them in an airtight container in the refrigerator, where they’ll stay fresh for up to 4 days. To reheat, bake it again at 350°F until it’s warm throughout, or simply microwave individual servings for a quick meal.

Helpful Notes

• If you’re looking for a richer flavor, swap out the milk for heavy cream.
• For an ultra cheesy casserole, feel free to double the amount of cheddar or add an extra layer of mozzarella on top.
• This dish can be prepped ahead of time. Assemble it, refrigerate it, and pop it in the oven just before you’re ready to serve.

FAQs

1. Can I use different potatoes for this recipe?
   Absolutely! You can substitute russet potatoes with Yukon Gold or red potatoes for a slightly different texture, though russets are recommended for the fluffiest mash.
2. How long does this casserole keep?
   It remains good in the fridge for up to 4 days. You can also freeze it for up to 2 months. However, be aware that the texture may vary slightly upon reheating.
3. Can I add more toppings?
   For sure! Feel free to add jalapeños, sautéed onions, or even extra cheese for an added flavor boost. This recipe is very flexible!
4. Is this casserole gluten-free?
   Yes, the dish is naturally gluten-free, provided that all your ingredients (like sour cream and cheese) are certified gluten-free.
5. Can I make this ahead of time?
   Yes! You can assemble the casserole up to a day in advance and keep it stored in the refrigerator. When you’re ready to enjoy, just bake it as instructed!