Loaded Baked Potato Casserole
Why Make This Recipe
Loaded Baked Potato Casserole is a crowd-pleaser that combines the comforting flavors of baked potatoes with delicious toppings. It is perfect for family gatherings, potlucks, or even just a cozy night at home. The creamy texture and cheesy goodness make it a delightful side dish or main course. It’s a simple recipe that anyone can make and enjoy!
How to Make Loaded Baked Potato Casserole
Ingredients:
- 5 pounds Yukon gold potatoes (washed, peeled, and cut into large chunks)
- 8 tbsp butter
- 1/2 cup sour cream
- 8 ounces cream cheese, softened
- 1/4 – 1/2 cup milk
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp 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. 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 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 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 can be served as a side dish with grilled meats or as a light main course. It pairs well with a simple salad or steamed vegetables. Set it on the table and watch everyone enjoy its rich and creamy flavors!
How to Store Loaded Baked Potato Casserole
Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, simply place it in the oven at 350°F until heated through, or microwave individual portions for a quick meal.
Tips to Make Loaded Baked Potato Casserole
- For a creamier casserole, add a bit more milk when mashing the potatoes.
- You can substitute other types of potatoes if desired, but Yukon gold has the best flavor and texture.
- Feel free to change up the toppings! Add different cheeses or vegetables for a unique twist.
Variation
Consider adding broccoli or cheese to the mix for a healthier option. You can also swap the bacon for turkey bacon or omit it entirely for a vegetarian version.
FAQs
1. Can I use sweet potatoes for this recipe?
Yes, sweet potatoes can be used for a different flavor. Just note that the cooking time might vary.
2. Can I make this ahead of time?
Absolutely! You can prepare it the day before and store it in the fridge. Just bake it when you’re ready to serve.
3. What can I serve it with?
It pairs well with grilled meats, salads, and can even be enjoyed as a standalone dish!
Loaded Baked Potato Casserole
Ingredients
Main Ingredients
- 5 pounds Yukon gold potatoes (washed, peeled, and cut into large chunks)
- 8 tbsp butter
- 1/2 cup sour cream
- 8 ounces cream cheese, softened
- 1/4-1/2 cup milk Add more for a creamier texture.
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 cups shredded sharp cheddar cheese
- 8 slices bacon (cooked and crumbled)
- 4 pieces green onions (sliced) For garnish.
Instructions
Preparation
- In a large stock pot, arrange the potato chunks. Add enough water or chicken broth to cover the potatoes. 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 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.
Baking
- Spread 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.
Serving
- Garnish with green onions and serve immediately.
