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Easy Loaded Baked Potato Casserole - Vegetarian and Gluten-Free!


This loaded baked potato casserole has got to be the easiest and most crowd pleasing dish ever. Vegetarians and meat eaters alike just love it. It's great to take to pot lucks or barbecues as it travels well and stays tasty even as it starts to cool down. 

I thought up this recipe on a dreary August afternoon after we had dug up all of our potatoes from the garden and I had to find something to do with them all. Since that day everyone who has had this casserole has given it stellar reviews.



So let's get to it!

Mrs. Keen Koala's Famous Loaded Baked Potato Casserole

Ingredients:

- 8 medium-large potatoes. I use red pontiac as that is what we grow.
- 1 Cup Shredded cheddar cheese 
- 1 Cup Sour cream
- 1/4 Cup dry breadcrumbs of choice
- Salt and pepper
- Smokey bacon topper* or bacon bits

* I absolutely adore the smokey bacon topper from Epicure. It's vegetarian friendly and gluten-free. It is very well seasoned and has the most delicious flavor. If you love potatoes, you need to try this smokey bacon topper. You will never go back to bacon hits! 



Directions:

1. Boil potatoes whole in salted water until tender but not falling apart tender. Drain and cool.

2. Cut potatoes into bite size wedges.

3. Grease an 8x8 casserole dish.

4. Layer a single layer of potatoes to the bottom of the dish. Add a layer of sour cream, a layer of cheddar, and a layer of bacon topper/bits.



5. Repeat step 5 and continue layering until all of the ingredients are used up. I always get 3 layers of each.

6. Sprinkle the top with salt, pepper, and the breadcrumbs.



7. Heat in a 350F oven for 10 minutes and then broil the top the melt and brown the cheese and crisp up the breadcrumbs.

8. Bon apetit!



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