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Fix 1 Amazing Loaded Baked Potato Casserole

Loaded Baked Potato Casserole
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This Loaded Baked Potato Casserole delivers all the comfort of a fully loaded baked potato in an easy-to-serve casserole format. It is cheesy, packed with bacon, and wonderfully creamy. This recipe fixes common pitfalls to give you a dish that feeds a crowd reliably.

Ingredients

Scale
  • 3 pounds Russet potatoes, peeled and diced
  • 1 tablespoon salt, divided
  • 1 cup whole milk
  • 1/2 cup (1 stick) unsalted butter
  • 8 ounces cream cheese, softened
  • 1 1/2 cups shredded sharp cheddar cheese, divided
  • 1/2 cup sour cream
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1 cup cooked, crumbled bacon
  • 4 green onions, sliced (for garnish)

Instructions

  1. Place the diced potatoes in a large pot and cover with water. Add 1 teaspoon of salt. Bring to a boil and cook until potatoes are fork-tender, about 15-20 minutes. Drain well.
  2. While potatoes cook, warm the milk and butter in a small saucepan over low heat until the butter is melted. Do not boil.
  3. Return the drained potatoes to the hot pot. Mash until mostly smooth, leaving a few small lumps for texture.
  4. Add the warm milk and butter mixture to the potatoes. Stir until combined.
  5. Add the softened cream cheese, 1 cup of the cheddar cheese, sour cream, onion powder, and pepper. Stir until the cheeses are melted and the mixture is smooth and creamy.
  6. Fold in the crumbled bacon. Taste and add more salt if needed.
  7. Transfer the potato mixture to a lightly greased 9×13 inch baking dish.
  8. Sprinkle the remaining 1/2 cup of cheddar cheese evenly over the top.
  9. Bake in a preheated 375°F (190°C) oven for 20-25 minutes, or until the top is golden brown and the casserole is heated through.
  10. Let stand for 5 minutes before serving. Garnish with sliced green onions.

Notes

  • For the best texture, do not overcook the potatoes initially; they will continue to cook in the oven.
  • Use full-fat dairy products for the richest flavor and creamiest result.
  • You can prepare the entire casserole, cover it, and refrigerate it up to 24 hours before baking. Add 10-15 minutes to the bake time if starting from cold.

Nutrition

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