Description

This Loaded Baked Potato Casserole is a comforting and indulgent dish featuring tender russet potatoes mixed with creamy butter, cream cheese, sour cream, and milk. It’s seasoned with garlic powder, salt, and pepper, then loaded with sharp cheddar cheese and crispy bacon. Baked until bubbly and golden, it’s topped with fresh green onions for a perfect finish. Ideal for gatherings or a hearty family meal.

Ingredients

Scale

Potato Mixture

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

Cheese and Bacon

2 cups cheddar cheese, shredded (divided)
1 1/2 cups bacon, cooked and crumbled (divided)

Topping

1/4 cup green onions, diced

Instructions

Preheat and Prepare: Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch casserole dish with nonstick cooking spray to prevent sticking during baking.
Cook the Potatoes: Wash, peel, and dice the russet potatoes into even pieces. 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, about 15-20 minutes.
Mash and Mix: Drain the cooked potatoes well and return them gently to the pot. Add the butter, cream cheese, sour cream, and milk. Using a gentle folding motion, mix everything together until smooth and creamy without over-mashing.
Add Seasonings and Mix-ins: Stir in the garlic powder, salt, and pepper to taste. Then fold in 1 1/2 cups of shredded cheddar cheese and 1 cup of the cooked, crumbled bacon, blending these evenly throughout the potato mixture.
Assemble Casserole: Transfer the potato mixture into the prepared casserole dish. Sprinkle the top evenly with the remaining 1/2 cup shredded cheese and 1/2 cup bacon for a crispy topping.
Bake: Place the casserole in the preheated oven and bake for 25-30 minutes, or until the cheese on top is melted, bubbly, and lightly browned.
Garnish and Serve: Remove the casserole from the oven and sprinkle with diced green onions. Serve warm and enjoy this hearty, flavorful loaded baked potato casserole.

Notes

For extra creaminess, you can substitute whole milk with half-and-half or heavy cream.
Feel free to add cooked chives or parsley along with green onions for more fresh flavor.
Bacon can be swapped with turkey bacon or omitted for a vegetarian version (increase cheese to compensate).
This casserole can be prepared ahead of time, assembled, covered, and refrigerated overnight before baking.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated thoroughly before serving.

Prep Time: 15 minutes
Cook Time: 50 minutes
Category: Dinner
Method: Baking
Cuisine: American

Keywords: loaded baked potato casserole, cheesy potato casserole, bacon potato casserole, comfort food, easy casserole recipe