Description
This loaded baked potato casserole is the ultimate comfort side dish, featuring creamy mashed potatoes, gooey cheddar cheese, crispy bacon, and all your favorite fixings baked together in one easy, crowd-pleasing casserole. Perfect for holidays, potlucks, or cozy family dinners.
Ingredients
- 5 large russet potatoes (about 3 lbs), peeled and cubed
- 6 tablespoons unsalted butter, room temperature
- 1 cup sour cream
- 4 ounces cream cheese, softened
- 1/2 cup whole milk
- 2 cups shredded cheddar cheese, divided
- 8 slices bacon, cooked and crumbled
- 1/2 cup sliced green onions, plus more for topping
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper (or to taste)
- 1 teaspoon garlic powder (optional)
- Extra cheddar cheese (1/2 cup) for topping
- More bacon for topping (optional)
- Chopped chives or parsley for topping (optional)
Instructions
- Peel, rinse, and cut the potatoes into 1-inch cubes. Place in a large pot and cover with cold, salted water.
- Bring to a boil over high heat, then reduce to a simmer. Cook for 15-18 minutes, until potatoes are fork-tender but not falling apart.
- Drain potatoes in a colander and let them steam-dry for 2-3 minutes.
- Return potatoes to the pot or a large mixing bowl. Add butter, sour cream, cream cheese, and milk. Mash until smooth and creamy. Season with salt, pepper, and garlic powder (if using). Taste and adjust seasoning as needed.
- Fold in 1 1/2 cups shredded cheddar, most of the cooked bacon (reserve some for topping), and 1/2 cup sliced green onions. Mix gently.
- Spoon the potato mixture into a greased 9×13-inch baking dish. Smooth the top with a spatula.
- Sprinkle the remaining 1/2 cup cheddar, reserved bacon, and extra green onions or chives on top.
- Preheat oven to 350°F. Cover casserole loosely with foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes, until cheese is melted and bubbly. For a golden top, broil for 2-3 minutes at the end, watching closely.
- Let casserole rest for 5-10 minutes before serving.
Notes
For a vegetarian version, omit bacon and add sautéed mushrooms or roasted broccoli. Make ahead by assembling up to 24 hours in advance and refrigerating before baking. For extra crispiness, broil briefly at the end. If potatoes seem dry, add a splash more milk. This recipe is naturally gluten-free; always check labels on bacon and dairy. Leftovers reheat well and can be frozen for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: About 1/10th of casserole
- Calories: 320
- Sugar: 3
- Sodium: 500
- Fat: 17
- Saturated Fat: 9
- Carbohydrates: 32
- Fiber: 2
- Protein: 10
Keywords: loaded baked potato casserole, comfort food, cheesy potato casserole, holiday side dish, make ahead, gluten free, bacon, mashed potatoes, easy casserole, crowd pleaser