Loaded Baked Potato Casserole
Why Make This Recipe
Loaded Baked Potato Casserole is a comforting and indulgent dish that brings all the classic flavors of baked potatoes into a creamy, cheesy casserole. This dish is perfect for family gatherings, potlucks, or even just a cozy night at home. It’s hearty, satisfying, and easy to share, making it a crowd-pleaser.
How to Make Loaded Baked Potato Casserole
Ingredients
- 5 pounds Yukon gold potatoes (washed, peeled, and cut into large chunks)
- 8 tablespoons butter
- 1/2 cup sour cream
- 8 ounces cream cheese, softened
- 1/4 – 1/2 cup milk
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- 8 slices bacon (cooked and crumbled)
- 4 green onions (sliced)
Directions
- In a large stock pot, arrange the potato chunks. Add enough water or chicken broth to cover the potatoes and salt the broth or water with 1-2 teaspoons of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Drain the liquid from the potatoes and return them to the pan. Add the butter, cream cheese, sour cream, salt, black pepper, and garlic powder. Mash until most clumps are removed.
- Preheat the oven to 375°F. Add milk, continuing to mash until smooth.
- Stir in 1 cup of cheddar cheese and half the bacon. Spread the mixture in a greased 9×13 inch casserole dish. Top with the remaining cheese and bacon.
- Bake for 20-25 minutes until the cheese is melted and bubbly. Garnish with green onions and serve immediately.
How to Serve Loaded Baked Potato Casserole
This casserole is versatile and can be served as a main dish or a side. Pair it with grilled meats, salads, or steamed vegetables. You can also top it with additional green onions, sour cream, or extra cheese for added flavor.
How to Store Loaded Baked Potato Casserole
If you have leftovers, let the casserole cool completely before storing. Place it in an airtight container and keep it in the refrigerator for up to 3-4 days. You can also freeze it for up to two months. To reheat, bake in the oven at 350°F until warmed through, or microwave individual portions.
Tips to Make Loaded Baked Potato Casserole
- Choose Yukon gold potatoes for a creamy texture.
- Ensure the cream cheese is softened for easy mixing.
- Feel free to adjust the amount of milk for your desired creaminess.
- You can substitute turkey bacon for a lighter option.
- Add other toppings like jalapeños or more veggies for a twist.
Variation
If you want to switch things up, try adding some cooked broccoli or cauliflower to the mixture before baking. You can also experiment with different types of cheese, like mozzarella or gouda, for a different flavor profile.
FAQs
1. Can I make this casserole ahead of time?
Yes, you can prepare the casserole a day in advance. Just assemble it, cover it with foil, and refrigerate. Bake it before serving.
2. What can I substitute for cream cheese?
You can use Greek yogurt or ricotta cheese as a substitute, but the flavor and texture might be slightly different.
3. Is this casserole gluten-free?
Yes, the ingredients listed are gluten-free. Just make sure any added toppings or flavorings you use are also gluten-free.
Loaded Baked Potato Casserole
Ingredients
For the casserole
- 5 pounds Yukon gold potatoes (washed, peeled, and cut into large chunks) Choose Yukon gold potatoes for a creamy texture.
- 8 tablespoons butter
- 1/2 cup sour cream
- 8 ounces cream cheese, softened Ensure the cream cheese is softened for easy mixing.
- 1/4 - 1/2 cup milk Adjust the amount of milk for desired creaminess.
- 1 teaspoon kosher salt Add salt to the cooking water.
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- 8 slices bacon (cooked and crumbled) Turkey bacon can be used for a lighter option.
- 4 pieces green onions (sliced) Used for garnish.
Instructions
Cooking the Potatoes
- In a large stock pot, arrange the potato chunks. Add enough water or chicken broth to cover the potatoes and salt the broth or water with 1-2 teaspoons of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
- Drain the liquid from the potatoes and return them to the pan. Add the butter, cream cheese, sour cream, salt, black pepper, and garlic powder. Mash until most clumps are removed.
Baking the Casserole
- Preheat the oven to 375°F.
- Add milk, continuing to mash until smooth.
- Stir in 1 cup of cheddar cheese and half the bacon. Spread the mixture in a greased 9x13 inch casserole dish. Top with the remaining cheese and bacon.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with green onions and serve immediately.
