Loaded Baked Potato Casserole
A comforting and creamy casserole that combines baked potatoes with delicious toppings, making it ideal for gatherings or cozy nights at home.
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
Instructions
Preparation
- 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.
- 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 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.
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.