Baked Potato Casserole

Baked Potato Casserole Recipe

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Jessica Hannan


Bacony, cheesey, sour creamy, potato skin-ey and green oniony goodness!

★★★★★ 1 vote
15 Min
1 Hr


5 lb
gold potatoes
1 lb
sharp cheddar
24 oz
sour cream
7 slice
thick cut bacon
1/2 c
margarine or butter
1/4 c
heavy cream
1 bunch
green onions, thinly sliced
3 Tbsp
each olive oil and bacon fat
3 tsp
coarse sea salt
2 tsp
smoked black pepper

How to Make Baked Potato Casserole


  • 1Peel potatoes and reserve the skin.
    Chop the potatoes into 1/2 inch chunks and boil until fork tender, 15-20 minutes.
  • 2Meanwhile, heat a cast iron skillet over medium high heat and add bacon fat and olive oil.
    Toss the reserved potato skins with 1 teaspoon each of salt and pepper.
    Preheat your oven to High Broil.
  • 3Fry the potato skins in the fat until they are tender, then put under the broiler until they crisp and brown. Set to the side on a plate and turn oven from Broil to 450*.
  • 4Cream the potatoes with the butter, cream and sour cream. Add the remaining salt, pepper and the green onions. Stir well to combine.
  • 5Place the slices of bacon on an 11" x 15" pan and place in oven. Cook until brown and crisp.
  • 6Remove from the pan and let cool. Spread the mashed potatoes over the pan.
    Spread the cheese over the potatoes and sprinkle with the skins and the bacon.
  • 7Bake for 10-15 minutes.

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