Loaded Baked Potato Casserole
A comforting dish that brings the classic flavors of baked potatoes to the next level with creamy, cheesy goodness, perfect for gatherings or family dinners.
Ingredients
Main Ingredients
- 5 pounds Yukon gold potatoes (washed, peeled, and cut into large chunks)
- 8 tablespoons butter
- 1/2 cup sour cream
- 8 ounces cream cheese, softened
- 1/4 – 1/2 cup milk Adjust to desired consistency
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon 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 and 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 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.
- Preheat the oven to 375°F.
- Add milk to the potatoes, continuing to mash until smooth.
Assembly and Baking
- Stir in 1 cup of cheddar cheese and half of the crumbled 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 makes a great side dish for grilled meats, roast chicken, or any hearty main course. It’s also delicious on its own and can be served alongside a simple salad. Store leftovers in an airtight container in the refrigerator for about 3-5 days. Reheat in the oven or microwave, adding a little milk if it seems dry after being stored.