Loaded Barbecue Baked Potato Casserole
Indulge in the ultimate comfort food with this Loaded Barbecue Baked Potato Casserole, a hearty, crowd-pleasing dish that combines the smoky flavor of barbecue sauce with the creamy richness of cheddar cheese and sour cream. Perfected with crispy bacon crumbles and a sprinkle of fresh green onions, this casserole is a flavor-packed twist on classic baked potatoes. Roasted russet potatoes form the base of this dish, ensuring golden-brown, tender bites in every mouthful. Ideal for weeknight dinners, game-day gatherings, or potlucks, this easy-to-make casserole is baked to bubbly perfection and ready to impress. Serve it warm and let its irresistible combination of savory, smoky, and cheesy flavors take center stage!
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Recipe Information
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1.5 cups barbecue sauce
- 2 cups shredded cheddar cheese
- 8 slices cooked and crumbled bacon
- 1 cup sour cream
- 4 stalks green onions (sliced)
- 3 tablespoons butter
- 0.5 cup milk
Instructions
Preheat your oven to 400°F (200°C).
Wash and scrub the russet potatoes thoroughly, then pat them dry. Peel the potatoes if desired, and cut them into 1-inch cubes.
Toss the potato cubes with olive oil, salt, and black pepper in a large mixing bowl.
Spread the potatoes evenly on a baking sheet and roast in the preheated oven for 25-30 minutes, or until golden brown and tender when pierced with a fork.
While the potatoes are roasting, prepare the casserole filling. In a saucepan, heat the barbecue sauce over low heat to warm it up slightly.
In a separate bowl, combine the melted butter, milk, and sour cream. Mix until smooth.
Once the potatoes are done roasting, transfer them to a greased 9x13-inch casserole dish.
Drizzle the potatoes with the warmed barbecue sauce, then layer shredded cheddar cheese and crumbled bacon evenly over the top.
Pour the sour cream mixture over the casserole, spreading it out evenly with a spoon or spatula.
Sprinkle half of the sliced green onions over the casserole. Reserve the other half for garnish.
Bake the casserole at 375°F (190°C) for 20 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for about 5 minutes. Garnish with the remaining green onions before serving.
Serve warm, and enjoy this hearty and flavorful Loaded Barbecue Baked Potato Casserole!
Nutrition Facts
Calories |
686 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.6 g | 46% | |
| Saturated Fat | 19.3 g | 97% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1595 mg | 69% | |
| Total Carbohydrate | 74.3 g | 27% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 28.2 g | ||
| Protein | 20.9 g | 42% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 398 mg | 31% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1257 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
