Loaded Baked Potato Casserole
A creamy and cheesy casserole that combines the comforting flavors of baked potatoes and delicious toppings, perfect for gatherings or cozy nights in.
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.
Notes
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. 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, such as adding different cheeses or vegetables for a unique twist.