Green Chile Baked Potato Casserole
This Green Chile Baked Potato Casserole combines creamy smashed potatoes with the smoky heat of green chile, all baked into a golden, cheesy crust. Made with simple ingredients and bold Southwestern flavor, it’s the ultimate comfort food—perfect as a main or hearty side dish. Whether you’re serving it with breakfast eggs, grilled meats, or enjoying it on its own, this casserole brings warmth and satisfaction to every bite.
Why You’ll Love This Recipe
Smoky, Cheesy Comfort: Every bite is rich, creamy, and full of melty cheese with a spicy green chile kick.
Perfectly Crusty Base: Thanks to the garlic-Parmesan layer, the bottom gets golden and crispy.
One-Skillet Meal: Made entirely in a cast iron skillet—easy prep and cleanup.
Great for Any Meal: Serve it for breakfast with eggs or as a side for dinner.
Customizable: Add bacon, sausage, or veggies to make it your own.
Key Ingredients
Baked Potatoes: Serve as the hearty, comforting base—keep them chunky for texture.
Butter: Adds creaminess and helps form the flavorful crust.
Garlic & Parmesan: Create an aromatic and savory bottom crust.
Sour Cream: Makes the potatoes rich, smooth, and tangy.
Green Chile: Blended with onion and salt for spicy depth. Use Hatch or your favorite variety.
Shredded Cheese: Melts beautifully over the top—try cheddar, Monterey Jack, or a mix.
Seasonings: Garlic salt and cracked black pepper bring balance and flavor.
Ingredients:
3 large baked potatoes
4 tablespoons salted butter, divided
2 cloves garlic, minced
3 tablespoons Parmesan cheese
1/2 cup sour cream
Freshly cracked black pepper to taste
Garlic salt to taste
1/2 cup hot green chile, blended with a bit of white onion and salt
1 1/2 cups shredded cheese (such as cheddar or Monterey Jack)
Instructions
- Prepare the Potatoes
Microwave or bake the potatoes until soft. Once slightly cooled, mash them with a potato masher, leaving them chunky for texture.
- Create the Garlic-Parmesan Crust
Preheat oven to 350°F (175°C).
In a cast iron skillet, melt 2 tablespoons of butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Sprinkle in **Parmesan cheese to form a savory crust base.
- Mix the Potatoes
In a bowl, combine the mashed potatoes with the remaining 2 tablespoons of butter, sour cream, cracked black pepper, and garlic salt. Mix well.
- Blend the Green Chile
In a small blender, combine hot green chile, a bit of white onion, and a **pinch of salt. Blend until smooth.
- Assemble the Casserole
Spread the potato mixture over the Parmesan crust in the skillet. Pour the blended green chile over the top. Finish with a generous sprinkle of shredded cheese.
- Bake
Bake for 30 minutes, or until the cheese is melted, bubbly, and lightly browned around the edges.
- Serve
Let the casserole cool slightly. Serve warm on its own or alongside steak, eggs, bacon, or even roasted vegetables.
Expert Tips
Leave the potatoes a little chunky—it creates a rustic, satisfying texture.
Use Hatch green chile if you can for authentic Southwestern flavor.
Add cooked bacon or sausage for a heartier version.
Don’t skip the Parmesan crust—it’s the flavor bomb that takes this over the top.
Freshly shredded cheese melts better than pre-shredded.
Important Notes When Making This Recipe
Be cautious when blending hot chiles**—vent the blender lid slightly and blend in pulses.
Cast iron works best for a crispy bottom crust, but any oven-safe skillet or baking dish will do.
Salt your green chile to taste—some canned or fresh chiles are already salty.
Cool slightly before serving so the casserole sets and slices more cleanly.
Nutrition Information
Estimated per serving (based on 6 servings):
Calories: ~330
Fat: 22g
Carbohydrates: 25g
Protein: 10g
Fiber: 2g
Sodium: 420mg
Note: Nutrition may vary depending on the cheese and chile used.*
Frequently Asked Questions
Can I use leftover baked potatoes?
Absolutely. This is a perfect way to repurpose baked potatoes from the night before.
Can I make this vegetarian?
Yes! It already is. Just ensure the cheese and sour cream are vegetarian-friendly.
Can I make it spicier?
Yes—use hot green chile or leave in some jalapeño seeds when blending with the onion.
Can this be made ahead of time?
Yes. Assemble it fully, refrigerate, and then bake when ready. Add 5–10 minutes to baking time if cold.
How should I store leftovers?
Keep in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave.