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Loaded Baked Potato Casserole | Thriving Gluten Free

Loaded Baked Potato Casserole

Loaded Baked Potato Casserole

20 mins prepServes 10

This Loaded Twice Baked Potato Casserole packs all the deliciousness of a loaded potato into an insanely tasty, crowd-pleasing side dish.

10 servings

What you need

russet potato

5 lb russet potato, peeled, chopped and boiled until tender

bacon

10 slice bacon, cooked and crumbled

salt

2 ½ tsp salt

pepper

½ tsp pepper

garlic powder

1 tsp garlic powder

onion powder

½ tsp onion powder

milk

1 cup milk, I used plant-based unsweetened Ripple Foods.

sour cream

1 cup sour cream, I used Forager dairy-free

fresh chives

3 tbsp fresh chives, chopped

cheddar cheese

1 cup cheddar cheese, shredded

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Instructions


0 In a large stock pot, bring water to a boil and add the chopped and peeled potatoes making sure they are completely covered with water. Boil until tender.
1 Drain the potatoes in a collander, then add to a mixing bowl with the remaining ingredients. Mix until blended and creamy.
2 Pour potato mixture into a 9x13 casserole dish then top with 1 cup of shredded cheddar cheese. If you need this casserole to be dairy free, skip the cheese topping or use your favorite dairy free cheese substitute.
3 Bake at 375° for about 25 to 30 minutes until the top of the casserole is golden. Dig in!

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