Taters N More
Elevate your side dishes with "Taters N More," a hearty and flavorful baked potato casserole that's destined to steal the spotlight at any meal. This crowd-pleaser combines tender, perfectly seasoned russet potatoes with crispy bacon, sautéed garlic and red bell pepper, and a rich blend of sour cream and melted cheddar cheese. Enhanced with a hint of paprika and crowned with a golden cheesy crust, this dish embodies comfort food at its finest. Perfect for family dinners or holiday gatherings, it’s finished with fresh green onion for a pop of color and brightness. Ready in just over an hour, "Taters N More" is an irresistible combination of creamy, crispy, and savory goodness that'll have everyone coming back for seconds. Keywords: "potato casserole recipe," "cheesy baked potatoes," "loaded potato casserole," "easy side dish," "comfort food recipes."
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Recipe Information
Ingredients
- 4 medium russet potatoes
- 6 slices bacon
- 2 cups shredded cheddar cheese
- 1 cup sour cream
- 4 tablespoons unsalted butter
- 3 stalks green onions
- 2 cloves garlic
- 1 large red bell pepper
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
Instructions
Preheat your oven to 375°F (190°C).
Wash and peel the russet potatoes, then dice them into 1-inch cubes.
Boil the potato cubes in a large pot of salted water for 10 minutes or until slightly tender. Drain and set aside.
While the potatoes cook, dice the bacon into small pieces. Cook the bacon in a skillet over medium heat until crispy, about 7-8 minutes. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
In the same skillet, add 2 tablespoons of olive oil and sauté the minced garlic and diced red bell pepper for 3-4 minutes until softened. Remove from heat.
Melt the butter in a large mixing bowl. Add the boiled potatoes, cooked bell pepper, 1 cup of shredded cheddar cheese, sour cream, salt, pepper, and paprika. Mix gently to coat the potatoes evenly.
Grease a 9x13-inch baking dish with a little olive oil or nonstick spray. Spread the potato mixture evenly in the dish.
Sprinkle the remaining 1 cup of shredded cheddar cheese over the top, followed by the crispy bacon pieces.
Bake in the preheated oven for 25 minutes until hot and bubbly.
While the casserole bakes, chop the green onions into thin slices.
Remove the casserole from the oven and let it rest for 5 minutes. Garnish with the chopped green onions before serving.
Nutrition Facts
Calories |
2980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.2 g | 272% | |
| Saturated Fat | 117.2 g | 586% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 4892 mg | 213% | |
| Total Carbohydrate | 191.4 g | 70% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 29.9 g | ||
| Protein | 103.8 g | 208% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 2102 mg | 162% | |
| Iron | 10.6 mg | 59% | |
| Potassium | 4633 mg | 99% | |
*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.
