Loaded Baked Potato Casserole #MeatlessMonday
Loaded Baked Potato Casserole is a great side or delicious main dish!
- 2 russet potatoes - baked -
- 1 sweet potato
- 1 red bell pepper
- 1 bunch green onions
- 3 eggs
- 1 cup shredded cheddar cheese divided
- 1/4 cup parmesan cheese
- 3 eggs
- 1/4 cup sour cream
- dash tabasco sauce optional
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- pinch red pepper flakes
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 1/4 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 1/2 dice. Slice the green onions. Add the potatoes & onions to the bowl with the sautéed vegetables.
Shred the cheese & place 3/4 cup of the cheddar & parmesan cheese in with the vegetables. (Save 1/4 cup cheese to top the casserole.) Carefully mix the ingredients in the bowl together and pour into the greased casserole pan.
In a separate bowl crack the eggs and add the sour cream and tabasco sauce - plus 1/2 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.
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