Loaded Potato Bake
Loaded Potato Bake
Get this quick and easy loaded potato bake recipe from Fresh with Anna Olson.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 30 minutes
  • Cooking Time 1 hour 35 minutes
  • Yield 2 servings
  • 6 slices Bacon, diced 6 slices
  • 1 cup diced Onions (250ml)
  • 2 cloves Garlic, minced
  • 2 cups 2% Milk (500ml)
  • 1½ cups Sour Cream (375ml)
  • Salt and Pepper
  • 1.36 kilograms Yukon Gold Potatoes, peeled and thinly sliced (1.5kg)
  • 1 cup sliced Green Onions (250ml)
  • 2 cups grated medium Cheddar Cheese (500ml)
  1. Preheat oven to 350°F (180°C) and grease a 11-x-7-inch (2L) casserole dish
  2. In a medium, heavy-bottomed pot, cook bacon until crisp and remove to drain. Over medium-high heat, saute onion in bacon drippings until tender and lightly browned, about 5 minutes
  3. Add garlic and cook for 1 minute more. Add milk and bring up to a simmer. Remove from heat, whisk in sour cream and season lightly
  4. To assemble, spoon a little of the milk mixture in the bottom of the prepared baking dish and arrange a single layer of sliced potatoes over. Spoon a layer of milk mixture over potatoes and sprinkle with a bit of reserved bacon, green onion and cheddar cheese
  5. Top with another layer of potatoes and continue layering with milk mixture, bacon, green onions, cheddar and potatoes, finishing with a final sprinkling of cheddar
  6. Place a piece of parchment over top layer and cover dish with foil (or a lid)
  7. Bake, covered, for 45 minutes, then remove foil (or lid) and parchment and cook another 20 to 30 minutes, until a knife inserted in the center of the dish yields easily
  8. Let cool for 15 minutes before serving

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