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After the holidays, we’re busy and tired, and this casserole is exactly what I want for dinner. It’s everything you love about a loaded baked potato (cheddar, bacon, sour cream and green onions) baked together with tender potatoes and leftover turkey. It’s a cozy one-dish meal that uses up leftovers, and the whole family digs in.

Tips
- Cut the potatoes evenly into 3/4-inch cubes so they cook at the same time.
- Short on time? Use a 30-oz bag of frozen diced hash brown potatoes, thawed, instead of fresh.
- Use leftover mashed potatoes instead: spread them in the dish, top with the turkey mixture, cheese and bacon, and bake until hot.
- Add vegetables. Stir in leftover green beans, broccoli, corn or chopped kale.
Make ahead and freezing
Assemble the casserole, cover and refrigerate up to 1 day; add 10 to 15 minutes to the baking time. Baked leftovers freeze well for up to 2 months.

Turkey and Loaded Potato Casserole
Ingredients
Method
- Preheat the oven to 425°F and grease a 9×13-inch baking dish.
- Toss the potatoes with the olive oil, salt, pepper and garlic powder. Spread in the dish and roast 25 minutes, stirring once, until nearly tender.
- Stir together the turkey, sour cream, milk, 1 cup of the cheese and half the bacon.
- Fold the turkey mixture into the potatoes. Top with the remaining cheese and bacon.
- Reduce the oven to 375°F and bake 20 to 25 minutes, until hot and bubbly. Sprinkle with green onions and serve.
Notes
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FAQ
Can I use chicken?
Yes. Rotisserie chicken or any cooked chicken works perfectly.
Can I make it lighter?
Use Greek yogurt in place of the sour cream and reduce the cheese a little.
How many does it serve?
About 6.
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