🧀🥔 Cheesy Baked Potato & Meatball Casserole
🛒 Ingredients (Serves 4–6)
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2 lbs (about 4–5 medium) russet potatoes, diced into 1-inch cubes
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1 lb frozen or homemade meatballs (beef or Italian style)
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1½ cups shredded cheddar cheese
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½ cup shredded mozzarella (optional, for extra melt)
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½ cup sour cream
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½ cup milk
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2 tablespoons butter, melted
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1 teaspoon garlic powder
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1 teaspoon onion powder
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Salt & black pepper to taste
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2 tablespoons olive oil
Optional add-ins:
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Cooked bacon crumbles
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Chopped green onions
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Steamed broccoli
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A sprinkle of paprika on top
🔥 Instructions
1️⃣ Preheat oven
375°F (190°C). Lightly grease a 9×13-inch baking dish.
2️⃣ Season potatoes
Toss diced potatoes with olive oil, garlic powder, onion powder, salt, and pepper.
Spread evenly in the baking dish.
3️⃣ Add meatballs
Nestle meatballs evenly among the potatoes.
4️⃣ Bake (first round)
Cover with foil and bake 30–35 minutes until potatoes start to soften.
5️⃣ Make creamy mixture
In a bowl, mix sour cream, milk, melted butter, and half of the cheddar.
6️⃣ Add cheese layer
Remove foil. Spoon creamy mixture over casserole and gently stir.
Top with remaining cheddar and mozzarella.
7️⃣ Bake uncovered
Return to oven 15–20 minutes until cheese is melted, bubbly, and potatoes are fork-tender.
8️⃣ Finish & serve
Let rest 5–10 minutes before serving. Garnish with green onions or bacon if desired.
🌟 Tips
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For extra crispy potatoes, roast them alone for 15 minutes before adding meatballs.
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Use pre-cooked meatballs for convenience.
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If using raw meatballs, ensure internal temp reaches 165°F (74°C).
If you’d like, I can also give you:
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A slow cooker version
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A lighter version
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Or a loaded “baked potato bar” style twist 🥔