Loaded Baked Potato Casserole
Warm, cheesy, and emotionally supportive—this loaded baked potato casserole brings all the comfort of a hug-in-a-dish, layered with bacon, cheddar, and creamy mashed goodness.
Equipment
Ingredients
- 6 medium russet potatoes peeled and cubed
- 1 cup sour cream
- ½ cup cup milk
- 4 tbsp unsalted butter
- 1-1/2 cup shredded cheddar cheese divided
- ½ cup cooked bacon crumbled
- 2 green onions thinly sliced
- 1 tsp salt
- ½ tsp black pepper
Instructions
- Preheat oven to 375°F (190°C).
- Lightly grease a 9x13" casserole dish.
- In a large pot, boil peeled and cubed potatoes until fork-tender (about 10–12 minutes).6 medium russet potatoes
- Drain well.
- Mash the hot potatoes in a large bowl with sour cream, milk, butter, salt, and pepper until smooth and creamy.1 cup sour cream, 1/2 cup cup milk, 4 tbsp unsalted butter, 1 tsp salt, 1/2 tsp black pepper
- Stir in 1 cup of the shredded cheese and half the crumbled bacon.1-1/2 cup shredded cheddar cheese, 1/2 cup cooked bacon
- Spread the mixture evenly into the greased casserole dish.
- Sprinkle remaining cheddar cheese and bacon evenly on top.
- Bake for 20–25 minutes or until bubbly and golden on the edges.
- Let rest 5 minutes.
- Garnish with sliced green onions before serving.2 green onions
Notes
- You can substitute Greek yogurt for sour cream for a tangier version.
- Add a sprinkle of paprika or cayenne on top before baking for extra color and spice.
- Can be prepped ahead and refrigerated up to 24 hours before baking.
Nutrition
Calories: 410kcalCarbohydrates: 34gProtein: 12gFat: 26gSaturated Fat: 13gCholesterol: 65mgSodium: 580mgFiber: 3gSugar: 2g
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