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Ultimate Loaded Baked Potato Tailgate Casserole Easy Recipe

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This Ultimate Loaded Baked Potato Tailgate Casserole is a creamy, cheesy, and crispy crowd-pleaser perfect for game day. It travels well, stays warm in a slow cooker, and tastes just as good at room temperature.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and cubed
  • 1 pound bacon, cooked and crumbled
  • 1 cup sour cream
  • 8 ounces cream cheese, softened
  • 2 cups sharp cheddar cheese, shredded, divided
  • 1 cup Monterey Jack cheese, shredded
  • 1 bunch green onions, sliced (white and green parts separated)
  • 4 tablespoons butter, melted
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
  2. Cook the bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to a paper towel-lined plate to drain. Once cool, crumble into small pieces. Set aside.
  3. Place the peeled and cubed potatoes in a large pot and cover with cold water by about an inch. Add a generous pinch of salt. Bring to a boil over high heat, then reduce to a simmer. Cook for 10-12 minutes, until fork-tender but not falling apart.
  4. Drain the potatoes in a colander and let them sit for a minute to steam dry.
  5. In a large mixing bowl, combine the softened cream cheese, sour cream, melted butter, garlic powder, onion powder, salt, pepper, and paprika (if using). Stir until smooth and well combined.
  6. Add the drained potatoes to the bowl with the creamy mixture. Gently fold until the potatoes are evenly coated. Be careful not to overmix.
  7. Fold in 1½ cups of the shredded cheddar, all of the Monterey Jack, half of the crumbled bacon, and the white parts of the green onions. Reserve the remaining cheese, bacon, and green onions for the topping.
  8. Spread the potato mixture evenly into the prepared dish. Top with the remaining ½ cup of cheddar cheese and the reserved bacon.
  9. Bake for 25-30 minutes, until the cheese is melted and bubbly and the edges are golden brown. If desired, switch to broil for the last 2-3 minutes for a deeper golden top.
  10. Let the casserole rest for 5 minutes before serving. Sprinkle the reserved green onions on top just before serving.

Notes

For best results, use freshly shredded cheese and let cream cheese soften before mixing. Don’t overcook the potatoes; they should be fork-tender but not mushy. Drain potatoes well to avoid a watery casserole. This casserole can be assembled ahead and refrigerated for up to 24 hours before baking. To keep warm for a tailgate, transfer to a slow cooker set to warm.

Nutrition

Keywords: loaded baked potato casserole, tailgate casserole, game day recipe, potato casserole, bacon cheese potato casserole

Find it online: https://evabakery.com/ultimate-loaded-baked-potato-tailgate-casserole-easy-recipe/