Loaded Baked Potato Casserole

Are my potato recipes getting redundant? I don’t apologize. I love them, and so does my husband.

We’re the Braleys, and we’re addicted to loaded baked potatoes.

What’s another way to eat a loaded baked potato? Slice them into mini pieces and BAKE THEM IN A SOUR CREAM SAUCE. And top with bacon, cheese, and chives.


Sour Cream sauce
3 large baking potatoes
1/2 onion, sliced
2 tablespoons butter
2 tablespoons flour
1 ½ cup milk
1 cup sour cream
2 tablespoons fresh chives
1 tsp salt
Pepper to taste
~1-2 cups sharp shredded cheddar cheese
~1/2 cup cooked bacon bits

Preheat the oven to 400. Slice the potatoes into very thin slices (as thin as you can without chopping off your fingers).  Spray a baking dish with Pam, lay the potatoes slices upright (I did three rows of slices so it looked like 3 whole potatoes side-by-side), then add in the onion slices between every few potatoes slices. Drizzle with olive oil, then S&P to taste.

To make the sauce, melt the butter in a skillet, then whisk in the flour.  Reduce the heat to low.  Pour in the milk (I used skim), and whisk to combine. Turn off the heat.  Add in the sour cream, and continue to whisk to get rid of the lumps.  Stir in the chives and salt.  Season to taste.  Pour the sauce over the potatoes. 

Bake for about 1 hour, or until the potatoes are fork tender.  Top with cheese, bacon, and more chives, then return to the oven to melt.

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