Calories: 320 kcal
Protein: 12g
Carbohydrates: 28g
Sugars: 3g
Fat: 18g
Saturated Fat: 5g
Fiber: 4g
Sodium: 580mg
Calcium: 90mg
Iron: 2.3mg
Frequently Asked Questions (FAQs)
1. Can I use a different type of potato for this recipe?
Yes, you can use Russet, Yukon Gold, or red potatoes. Each type will give a slightly different texture. Russets are fluffier, while Yukon Golds are creamier.
2. Can I make this casserole ahead of time?
Yes, you can prepare the casserole up to Step 3, cover it with plastic wrap, and refrigerate overnight. The next day, simply bake as directed. This makes it a great dish for meal prepping or hosting.
3. Can I add other vegetables?
Absolutely! This recipe is very versatile. You can add bell peppers, mushrooms, spinach, or zucchini. Just be sure to dice them small so they cook evenly with the potatoes.
4. Can I make this casserole vegetarian?
Of course. Simply omit the sausage or ham and add more vegetables or a meat substitute if you like.
5. What if I don’t have sour cream?
You can use Greek yogurt as a substitute. It will add a similar creaminess with a bit of a tangy flavor.
Tips for Making the Perfect Baked Potato Casserole
Choose the Right Potatoes:
Starchy potatoes like Russet work best for a fluffy, creamy texture. For a firmer bite, go for Yukon Gold.
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