Loaded Baked Potato Casserole
Creamy, cheesy, and topped with bacon, this Loaded Baked Potato Casserole is the ultimate comfort food! Perfect for dinner, holidays, or potlucks.
Servings: 6
Equipment
- large pot
- 9x13 Inch Casserole Dish
Ingredients
- 8 medium russet potatoes peeled and cut into 1-inch cubes
- 1 8-ounce package cream cheese, softened
- ½ cup sour cream
- ½ cup milk whole milk preferred
- ½ cup salted butter melted
- 2 cups shredded sharp cheddar cheese divided
- 1 ½ cups cooked and crumbled bacon divided
- ½ cup chopped green onions plus extra for garnish
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Cook the potatoes: Preheat oven to 350°F. Grease a 9x13-inch casserole dish. Place potato cubes in a large pot, cover with water, and bring to a boil. Cook until fork-tender, about 12-15 minutes. Drain well.
- Mash the base: Return potatoes to the pot. Add cream cheese, sour cream, milk, melted butter, garlic powder, salt, and black pepper. Mash until smooth and creamy.
- Mix in flavor: Stir in 1 cup cheddar cheese, 1 cup bacon, and ¼ cup green onions. Spread evenly into the casserole dish.
- Add toppings: Sprinkle remaining cheddar cheese and bacon over the top.
- Bake & serve: Bake uncovered for 20-25 minutes, until the cheese is melted and bubbly. Garnish with extra green onions before serving.
Notes
Storage Instructions
- Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in the oven or microwave until warmed through.
- Freezer: Freeze tightly covered portions for up to 2 months. Thaw overnight in the fridge and reheat in the oven at 350°F until hot.
