A delightful dish that combines creamy textures with cheesy goodness, creating a baked potato recipe perfect for any occasion.
Ingredients
Scale:
4 large potatoes, peeled and diced
8 oz (1 package) cream cheese, softened
1 cup sour cream
1 cup shredded cheddar cheese
1/2 cup milk
1/4 cup melted butter
1 teaspoon garlic powder
1 teaspoon onion powder
Salt and pepper to taste
1 cup crushed cornflakes or breadcrumbs
1/2 cup grated Parmesan cheese
2 tablespoons melted butter
Instructions
Preheat your oven to 350°F (175°C). This initial step is crucial for ensuring even cooking and achieving the perfect golden-brown top.
In a large pot, bring salted water to a boil. Add the diced potatoes and boil until fork-tender, about 15-20 minutes. Make sure to check doneness by piercing a potato piece with a fork; it should slide in easily. Drain and set aside.
In a mixing bowl, combine the softened cream cheese, sour cream, shredded cheddar cheese, milk, melted butter, garlic powder, onion powder, salt, and pepper. Whisk until smooth and creamy, ensuring there are no lumps.
Gently fold the drained potatoes into the creamy mixture until well combined. Ensure the potatoes are evenly coated.
Pour the potato mixture into a greased 9x13 inch baking dish, spreading it evenly.
In a separate bowl, mix the crushed cornflakes (or breadcrumbs), grated Parmesan cheese, and melted butter until fully combined. Sprinkle this mixture evenly over the potato casserole.
Place the casserole in the preheated oven and bake for 30-35 minutes, or until the top is golden brown and bubbly.
Once cooked, remove the casserole from the oven and let it cool for 5-10 minutes before serving.
