Chunky potatoes, loads of cheese, and lots of bacon make this quick and easy Loaded Potato Casserole one of my family’s favorite side dishes!

Scale

3 lbs Yukon gold potatoes, peeled if desired, cut into 2 inch chunks

12 slices bacon, crispy, crumbled

1 1/2 cups sharp cheddar cheese, grated

1 1/2 cups jack cheese, grated

1 cup mayonnaise

1 cup sour cream

1/2 cup green onions, diced

1/2 cup jalapenos, picked, diced (optional)

4 tablespoons garlic herb butter, melted

1 tablespoon garlic, minced

1 teaspoon creole seasoning

1 teaspoon old bay seasoning

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon smoked paprika

Preheat oven to 375 degrees.

Reserve half a cup of each cheeses and set aside.

Place bacon on a cookie sheet and bake until crispy according to package directions.

Remove from pan and drain on a paper napkin.

Save a couple of slices of bacon to top the casserole with.

Rinse and scrub potatoes. Peel if desired. Cut into 2 inch chunks, place inside of a stock pot and boil until tender around 15-20 minutes.

Drain potatoes and set aside.

Mix seasoning blend together.

Mix all ingredients together. Place into a greased 9 inch casserole dish. Top with remaining cheese, extra bacon, and extra green onions.

Bake at 375 degrees for about 20 minutes. Broil for a few minutes.

Serve warm.

Keywords: Loaded Potato Casserole