Loaded Baked Potato Casserole Recipe

Introduction

This loaded baked potato casserole is a comforting and flavorful dish that combines creamy potatoes with cheddar cheese, sour cream, and bacon. Perfect as a hearty side or a satisfying main, it’s easy to prepare and sure to please any crowd.

Ingredients

• 3 large russet potatoes, peeled and diced
• 1/2 cup sour cream
• 1/2 cup cream cheese (softened)
• 1 cup shredded cheddar cheese (plus more for topping)
• 1/2 cup milk
• 1/4 cup green onions, chopped (plus more for garnish)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup cooked bacon, chopped (optional)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. In a large pot, add the diced potatoes and cover them with water. Bring to a boil and cook until fork-tender, about 10-15 minutes. Drain and let cool slightly.
2. Step 2: In a large mixing bowl, combine the sour cream, softened cream cheese, shredded cheddar cheese, milk, chopped green onions, garlic powder, onion powder, salt, and pepper. Mix until smooth. Gently fold the cooked potatoes into the cheese mixture until well combined. If using, fold in the chopped bacon.
3. Step 3: Pour the potato mixture into the prepared baking dish and spread evenly. Sprinkle additional shredded cheddar cheese on top for a cheesy finish.
4. Step 4: Bake in the preheated oven for 30-35 minutes, or until heated through and the cheese is bubbly and golden. Allow the casserole to cool for a few minutes before serving.
5. Step 5: Garnish with additional chopped green onions or bacon if desired. Serve warm as a side dish or a main course.

Tips & Variations

• For a creamier texture, mash some of the potatoes slightly before mixing.
• Use smoked gouda or pepper jack cheese instead of cheddar for a different flavor.
• Skip the bacon for a vegetarian version or substitute with sautéed mushrooms for extra umami.
• Adding a pinch of cayenne or smoked paprika can give it a subtle kick.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm in the oven at 350°F (175°C) until heated through, about 15-20 minutes. This keeps the casserole creamy and melty without drying out.

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, cover it tightly, and refrigerate. Bake it just before serving, adding a few extra minutes if needed.

What can I use instead of russet potatoes?

Yukon gold potatoes also work well and yield a slightly creamier texture, though the baking time may vary slightly depending on the size of the potato pieces.

Loaded Baked Potato Casserole Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

This Loaded Baked Potato Casserole is a comforting, cheesy dish packed with tender potatoes, creamy cheeses, and savory bacon. It’s perfect as a hearty side or a satisfying main course, featuring a blend of sour cream, cream cheese, cheddar, and green onions baked to bubbly, golden perfection.

• Author: Nora
• Prep Time: 50 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 10 minutes
• Yield: 6–8 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Casserole:

• 3 large russet potatoes, peeled and diced
• 1/2 cup sour cream
• 1/2 cup cream cheese (softened)
• 1 cup shredded cheddar cheese (plus more for topping)
• 1/2 cup milk
• 1/4 cup green onions, chopped (plus more for garnish)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 cup cooked bacon, chopped (optional)

Instructions

1. Preheat Oven and Prepare Potatoes: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish. Boil the peeled and diced potatoes in a large pot of water until fork-tender, about 10-15 minutes. Drain and let them cool slightly.
2. Mix the Casserole Ingredients: In a large mixing bowl, combine the sour cream, softened cream cheese, shredded cheddar cheese, milk, chopped green onions, garlic powder, onion powder, salt, and pepper. Stir until the mixture is smooth and well blended.
3. Combine Potatoes with Cheese Mixture: Gently fold the cooled cooked potatoes into the cheese mixture until evenly coated. If using, add the chopped cooked bacon and mix gently to distribute.
4. Assemble the Casserole: Transfer the potato and cheese mixture into the prepared baking dish and spread evenly. Sprinkle extra shredded cheddar cheese on top to create a cheesy crust.
5. Bake the Casserole: Bake in the preheated oven for 30-35 minutes, until the casserole is heated through and the top cheese is bubbly and golden brown. Remove from oven and allow to cool for a few minutes.
6. Serve and Garnish: Garnish with additional chopped green onions or bacon if desired. Serve the casserole warm as a side dish or main course.

Notes

• To save time, you can use leftover cooked potatoes or instant potatoes; just adjust moisture accordingly.
• The bacon is optional but adds a smoky, rich flavor; substitute with vegetarian bacon for a meat-free option.
• Use full-fat dairy for creamier texture, or substitute milk with a non-dairy alternative for lactose intolerance.
• If you want extra crispiness, broil the casserole for 2-3 minutes at the end of baking, watching carefully to avoid burning.
• This casserole can be made ahead and refrigerated for up to 24 hours before baking.

Keywords: baked potato casserole, loaded baked potato, cheesy potato casserole, comfort food, side dish, bacon potato bake