Loaded Baked Potato Casserole Recipe

Introduction

Loaded Baked Potato Casserole is a comforting and flavorful dish perfect for family dinners or potlucks. It combines creamy potatoes with cheese, bacon, and green onions for a classic, hearty side or main course.

Ingredients

• 6 large russet potatoes
• 1/4 cup unsalted butter
• 4 oz cream cheese
• 2/3 cup sour cream
• 1/2 cup milk
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups cheddar cheese, shredded
• 1 1/2 cups bacon, cooked and crumbled
• 1/4 cup green onions, diced

Instructions

1. Step 1: Preheat your oven to 375 degrees F. Prepare a 9×13-inch casserole dish by spraying it with nonstick cooking spray.
2. Step 2: Wash, peel, and dice the potatoes. Place them in a large pot and cover with water. Bring to a boil and cook until the potatoes are tender when pierced with a fork.
3. Step 3: Drain the potatoes well and return them to the empty pot. Gently fold in the butter, cream cheese, sour cream, and milk until smooth and creamy.
4. Step 4: Add garlic powder, salt, and pepper to taste. Stir in 1 1/2 cups of the shredded cheddar cheese and 1 cup of the cooked bacon. Pour this mixture into the prepared casserole dish.
5. Step 5: Sprinkle the remaining cheese and bacon evenly over the top of the casserole.
6. Step 6: Bake in the preheated oven for 25 to 30 minutes, until the cheese is melted and bubbly.
7. Step 7: Remove the casserole from the oven and sprinkle diced green onions over the top. Serve warm.

Tips & Variations

• For extra creaminess, use half-and-half instead of milk.
• Add a pinch of smoked paprika for a subtle smoky flavor.
• Use turkey bacon or omit bacon for a vegetarian-friendly version; consider adding sautéed mushrooms instead.
• Try mixing in some cooked broccoli or cauliflower for added vegetables.

Storage

Store leftover casserole in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or the entire casserole in a 350°F oven until heated through.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and keep it covered in the refrigerator. Bake it just before serving, adding a few extra minutes to the baking time if baking from cold.

Can I use sweet potatoes instead of russet potatoes?

While sweet potatoes will change the flavor and texture, you can substitute them if you prefer. Keep in mind they may cook faster, so adjust boiling and baking times accordingly.

Loaded Baked Potato Casserole Recipe

Print Recipe

★★★★★

4.7 from 150 reviews

This Loaded Baked Potato Casserole is a comforting and indulgent dish featuring tender boiled potatoes mixed with creamy butter, cream cheese, sour cream, and milk, then layered with savory cheddar cheese and crispy bacon. Baked to golden perfection and topped with fresh green onions, it’s a perfect side or hearty meal for gatherings or family dinners.

• Author: Amy
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Potatoes and Dairy

• 6 large russet potatoes
• 1/4 cup unsalted butter
• 4 oz cream cheese
• 2/3 cup sour cream
• 1/2 cup milk

Seasonings and Toppings

• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 2 cups cheddar cheese, shredded
• 1 1/2 cups bacon, cooked and crumbled
• 1/4 cup green onions, diced

Instructions

1. Preheat Oven and Prepare Dish: Preheat your oven to 375 degrees Fahrenheit and prepare a 9×13-inch casserole dish by spraying it with nonstick cooking spray to prevent sticking.
2. Prepare Potatoes: Wash, peel, and dice the russet potatoes. Place them in a large pot and cover with water. Bring to a boil and cook until potatoes are tender when pierced with a fork, about 15-20 minutes.
3. Mash Potatoes with Dairy: Drain the potatoes well and return them gently to the now empty pot. Fold in the unsalted butter, cream cheese, sour cream, and milk until the mixture is smooth and creamy.
4. Season and Add Cheese & Bacon: Stir in garlic powder, salt, and pepper to taste. Mix in 1 1/2 cups of shredded cheddar cheese and 1 cup of the cooked, crumbled bacon. Pour this mixture evenly into the prepared casserole dish.
5. Add Toppings and Bake: Sprinkle the remaining 1/2 cup of shredded cheddar cheese and 1/2 cup of the cooked bacon over the top of the casserole. Bake in the preheated oven for 25-30 minutes until the cheese is melted and bubbly and the top is lightly golden.
6. Garnish and Serve: Remove the casserole from the oven and sprinkle with the diced green onions. Serve hot for a deliciously hearty side or main dish.

Notes

• For extra creaminess, you can add a splash more milk if the potato mixture is too thick.
• Use smoked or maple-flavored bacon for added depth of flavor.
• This casserole can be prepared a day in advance; assemble, cover, and refrigerate, then bake right before serving, adding a few extra minutes to the bake time.
• To make it vegetarian, omit the bacon and add sautéed mushrooms or caramelized onions.
• Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.

Keywords: baked potato casserole, loaded potato casserole, cheesy potato casserole, comforting side dish, bacon potato casserole