Loaded Baked Potato Casserole
A creamy and cheesy casserole that combines the comforting flavors of baked potatoes with delicious toppings, perfect for gatherings and cozy nights in.
Ingredients
Potato Base
- 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
Toppings
- 2 cups shredded sharp cheddar cheese 1 cup for mixing, 1 cup for topping
- 8 slices bacon (cooked and crumbled) Half for mixing, half for topping
- 4 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 and salt the broth 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 the mixture in a greased 9x13 inch casserole dish, top with the remaining cheese and bacon.
Baking
- Bake for 20-25 minutes until the cheese is melted and bubbly.
Serving
- Garnish with green onions and serve immediately.
Notes
For a creamier casserole, add more milk when mashing. You can substitute other types of potatoes, but Yukon gold has the best flavor and texture. Feel free to change up the toppings with different cheeses or vegetables for a unique twist.