Loaded baked potatoes are sinfully good. All that cheese and bacon – what’s not to love?
Here’s a recipe that makes that twice-baked, cheesy, ooey-gooey deliciousness of loaded baked potatoes into a dinner-friendly side dish that can easily be made ahead of time and baked for any occasion! It also travels well and, let’s face it, has the winning carbs-and-cheese combination we all love.
4 pounds russet potatoes, peeled and cubed
½ c. sour cream
¼ c. butter
¼ c. milk
2 tsp. salt
½ tsp. pepper
3 cloves garlic, crushed and diced
¼ c. grated parmesan cheese
1 ½ c. grated cheddar cheese
12 slices bacon, cooked and crumbled
¼ c. green onions, chopped (optional)
Preheat oven to 350 degrees
In a large pot, boil potatoes in salted water until tender. Drain well and mash. Add sour cream, butter, milk, salt, pepper, garlic and mix well. Stir in parmesan cheese and 1 cup of the cheddar cheese, and about half the bacon. Pour the mixture in a 9 x 13 baking dish and bake for 25 minutes. Remove from oven and add the rest of the cheddar cheese and bacon. Bake for about 5 more minutes or until the cheese is melted.
Garnish with green onions (optional) and serve.
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