Loaded Baked Potato Casserole
Loaded Baked Potato Casserole is a great side or delicious main dish!
Servings 9
Calories 170kcal
Ingredients
- 2 baked russet potatoes
- 1 baked sweet potato
- 1 red bell pepper
- 1 red onion diced
- 1 bunch green onions
- 1 cup shredded cheddar cheese divided
- ¼ cup parmesan cheese
- 3 eggs
- ¼ cup sour cream
- dash tabasco sauce optional
- ½ teaspoon salt
- ½ teaspoon pepper
- pinch red pepper flakes
Instructions
- Preheat the oven to 375 - spray a 9x9" pan with non-stick cooking oil.
- Start by dicing the red pepper and onion. Dice them pretty small, about a ¼ inch dice.
- Heat a sauté over medium heat on the stove. Add 1 tablespoon olive oil & the pepper & onion. Saute for about 5-6 minutes until the veggies just begin to get soft. Remove from heat and set aside to cool in a large bowl.
- While the vegetables are cooking, peel (if desired) and dice the potatoes. (Remember these are leftover baked potatoes and so they are already cooked). Dice them into about ½ dice. Slice the green onions. Add the potatoes & onions to the bowl with the sautéed vegetables.
- Shred the cheese & place ¾ cup of the cheddar and parmesan cheese in the bowl with the vegetables. (Save ¼ cup cheese to top the casserole.) Carefully mix the ingredients in the bowl together and pour into the greased casserole dish.
- In a separate bowl crack the eggs and add the sour cream and tabasco sauce - plus ½ teaspoon (each) salt and pepper. Whisk together well and slowly pour over the casserole, be sure to distribute well thru-out the casserole. Sprinkle with remaining cheese and place in the preheated oven.
- Bake for 35 minutes or until the eggs are set & the top of the casserole is lightly browned.
Nutrition
Calories: 170kcal | Carbohydrates: 13g | Protein: 9g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 127mg | Sodium: 309mg | Potassium: 335mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2820IU | Vitamin C: 20.2mg | Calcium: 157mg | Iron: 1.2mg