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–+ servings

Loaded Baked Potato Casserole

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A comforting and creamy casserole that combines baked potatoes with delicious toppings, making it ideal for gatherings or cozy nights at home.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

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 consistency
  • 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 Can substitute with turkey bacon or omit for vegetarian option
  • 4 pieces green onions, sliced For garnish

Method
 

Preparation
  1. In a large stock pot, arrange the potato chunks and cover with water or chicken broth. Salt the broth or water with 1-2 teaspoons of salt.
  2. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  3. Drain the liquid from the potatoes and return them to the pan.
  4. Add butter, cream cheese, sour cream, salt, black pepper, and garlic powder. Mash until most clumps are removed.
  5. Preheat the oven to 375°F.
  6. Add milk, continuing to mash until smooth.
  7. Stir in 1 cup of cheddar cheese and half the bacon.
Baking
  1. Spread the mixture in a greased 9×13 inch casserole dish, top with the remaining cheese and bacon.
  2. Bake for 20-25 minutes until the cheese is melted and bubbly.
  3. Garnish with green onions and serve immediately.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 40gProtein: 15gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 3gSugar: 2g

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven at 350°F or microwave individual portions.
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