Dickey's Copycat Baked Potato Casserole
Creamy loaded baked potato casserole with bacon, cheese, and green onions. Perfect copycat of Dickey's BBQ famous side dish!
Servings 6
Calories 380kcal
Ingredients
- 4 large russet potatoes
- ¼ cup butter
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ⅓ cup real bacon bits
- ½ cup shredded Cheddar cheese
- ¼ cup sliced green onion tops
Instructions
- Preheat the oven to 425 degrees.
- Scrub the potatoes clean and bake for 1 hour.
- Reduce oven temperature to 350 degrees.
- When the potatoes have cooled enough to handle, scoop out the white flesh and place in a bowl. Discard skins.
- Using an electric mixer, mash the potatoes until smooth
- Add butter, sour cream, and milk. Mix to combine.
- Add salt, pepper, and about 1 tablespoon of the bacon bits. Mix or stir to combine.
- Spoon the potato mixture into a 2-quart casserole dish that has been sprayed with cooking spray. Spread the mixture evenly in the dish.
- Sprinkle the remaining bacon bits, shredded cheese, and green onion tops over the potato mixture.
- Bake at 350 degrees for about 15 minutes or until the cheese begins to melt.
Recipe Tips
Chef's Notes
The key to restaurant-quality results lies in properly baking the potatoes first. Don't rush this step by microwaving, as oven-baked potatoes develop better flavor and texture. When mashing, ensure no lumps remain, as they'll be noticeable in the final dish. For extra richness, reserve some of the melted cheese to stir into the potato base before adding the final toppings. This creates layers of cheese flavor throughout the casserole.Nutrition
Calories: 380kcal | Carbohydrates: 46g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 658mg | Potassium: 1132mg | Fiber: 3g | Sugar: 3g | Vitamin A: 525IU | Vitamin C: 15mg | Calcium: 149mg | Iron: 2.3mg
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