Ingredients
Scale
- 4 large russet potatoes, baked and peeled
- 1/2 cup sour cream
- 1/2 cup milk
- 1/4 cup butter, softened
- 1 cup shredded cheddar cheese
- 6 slices beef bacon, cooked and crumbled
- 1/4 cup chopped green onions
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Mash the baked potatoes in a large bowl.
- Add sour cream, milk, butter, salt, and pepper. Mix well.
- Fold in half of the shredded cheese, beef bacon, and green onions.
- Transfer the mixture to a greased casserole dish.
- Sprinkle the remaining cheese on top.
- Bake for 20-25 minutes until bubbly and golden.
- Let cool slightly before serving.
Notes
- For extra crispiness, broil for 2-3 minutes after baking.
- Store leftovers in the fridge for up to 3 days.
- Reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 45mg