Loaded Baked Potato Casserole
A comforting and indulgent casserole combining the classic flavors of baked potatoes into a creamy, cheesy dish, perfect for gatherings or cozy nights at home.
Ingredients
For the casserole
- 5 pounds Yukon gold potatoes (washed, peeled, and cut into large chunks) Choose Yukon gold potatoes for a creamy texture.
- 8 tablespoons butter
- 1/2 cup sour cream
- 8 ounces cream cheese, softened Ensure the cream cheese is softened for easy mixing.
- 1/4 - 1/2 cup milk Adjust the amount of milk for desired creaminess.
- 1 teaspoon kosher salt Add salt to the cooking water.
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 2 cups shredded sharp cheddar cheese
- 8 slices bacon (cooked and crumbled) Turkey bacon can be used for a lighter option.
- 4 pieces green onions (sliced) Used for garnish.
Instructions
Cooking the Potatoes
- In a large stock pot, arrange the potato chunks. Add enough water or chicken broth to cover the potatoes and 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 the butter, cream cheese, sour cream, salt, black pepper, and garlic powder. Mash until most clumps are removed.
Baking the Casserole
- 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.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish with green onions and serve immediately.
Notes
This casserole can be served as a main dish or a side. Pair it with grilled meats, salads, or steamed vegetables. You can top it with additional green onions, sour cream, or extra cheese for added flavor. If you have leftovers, let the casserole cool completely before storing in an airtight container for up to 3-4 days, or freeze for up to two months.