Loaded “Potato” Casserole

Loaded Potato casserole

Who doesn’t like a loaded baked potato?  This is the low-carber’s version, with meat added for a complete meal!  Not such a pretty dish; but a very tasty dish!   I had a leek on hand so I just used that, but green onion is traditional on a loaded baked potato.  This goes together fast and was truly delicious.  Makes a big casserole that will serve 6 hungry adults.  🙂  This dish is suitable for all phases of Atkins, Keto diets and those Primal folks that eat occasional dairy.


½ large head cauliflower, cut into medium chunks

4 oz. bacon ends (or lean bacon), chopped

1½ c. green onion (or leek), chopped

1 lb. ground beef or pork (I used 90% lean grass-fed beef),

2 oz. cream cheese

½ c. sour cream

1/8 tsp. coarse black pepper

2 c. shredded cheddar cheese

DIRECTIONS:  Steam or boil cauliflower until almost fully tender, but not quite.  Drain well.  Preheat oven to 350º.  While the cauliflower is cooking, in a large skillet or wok, brown the bacon.  Add the green onion or leek and saute until tender. Add black pepper and mix in well.  Salt won’t be needed with bacon and this much cheese. 🙂  Add ground beef, breaking apart and stirring as it browns.  Add cream cheese, stirring to allow it to melt and disperse into the mixture.  Add sour cream and blend well.  Stir in the drained cauliflower gently. Top with grated cheese and pop into preheated 350º oven for 20-30 minutes to allow flavors to blend and cheese to melt.  Serve at once with a lovely green salad or green veggie of your choice.

NUTRITIONAL INFO:   Makes 6 servings, each contains:

465 cals, 37g fat, 8.68g carbs, 2.41g fiber, 6.27g NET CARBS, 26.6g protein, 676 mg sodium





16 thoughts on “Loaded “Potato” Casserole

  1. Kristen Kern

    made this last week with ground turkey, and plain greek yogurt instead of sour cream. LOVED it! everyone in family did! making it again today with no meat as a side dish:-)

  2. Betsy

    I made this several times and loved it. Then my pc died and lost the recipe! I’ve been searching the web for a week to find it, and today, success!! Yay!!! So happy. And by the way… YUM! Thanks Peggy!

    1. Some would tell you yes, but I don’t like to freeze cauliflower. I think it loses flavor and bleeds out water to ruin the casserole upon thawing. But that’s just my hangup.

  3. Jackie

    Hi, have you ever made this with cauliflower instead of potatoes. I’m
    getting ready to do a low carb diet, I thought this might be good with cauliflower

  4. crystle

    I used turkey and sour cream and chive cream cheese as my changes. But this was my first time ever cooking or eating cauliflower and I must say if this is how I have to eat cauliflower then so be it. I love it. I think because of the turkey I could have added a little salt oh and I used Mexican blend cheese. But great recipe. Part of my rotation now.

    1. I’m so glad you liked this, Crystle! It IS pretty good. Glad your FIRST experience with cauliflower was a positive memory. If you like this one, you might really like to try my other super, duper cauli recipe that some folks have added browned meat to: https://buttoni.wordpress.com/2009/11/14/smoked-gouda-cauliflower/. I would think turkey or cooked chicken meat would be delicious in this smoked Gouda recipe, but I haven’t tried meat in it yet. Plan to though. 🙂

  5. Carol

    I think this is only the second time I’ve ever posted a review on a recipe. I made this last night and it was awesome. I didn’t use any hamburger in it. I’m not sure I’d like it with the burger. This tasted just like a loaded baked potato!!

  6. Shari Champagne

    Wow… That was so good! I made this with sausage as a breakfast casserole and we loved it. So many ways you could use this recipe. Thinking a few eggs would be good for breakfast or could be used like a hash with poached eggs. Thank you Peggy this is a keeper!

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