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Loaded Baked Potato Casserole #MeatlessMonday

Loaded Baked Potato Casserole is a great side or delicious main dish!
Course Vegetarian
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 9
Calories 170kcal
Author Deb Clark


  • 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