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–+ servings

Loaded Baked Potato Casserole

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A creamy and cheesy baked potato casserole filled with Yukon Gold potatoes, crispy bacon, and sharp cheddar cheese, perfect for family gatherings or cozy dinners.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 5 pounds Yukon gold potatoes Can substitute with russets or reds.
  • 8 tbsp butter Consider reducing for a lighter version.
  • 1/2 cup sour cream
  • 8 ounces cream cheese (softened) Low-fat cream cheese can be used.
  • 1/4 - 1/2 cup milk
  • 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)
  • 4 pieces green onions (sliced)

Method
 

Preparation
  1. In a large stock pot, arrange the potato chunks. Cover the potatoes with water or chicken broth, adding 1-2 teaspoons of salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.
  2. Drain the liquid from the potatoes and return them to the pot. Add butter, cream cheese, sour cream, salt, black pepper, and garlic powder. Mash until mostly smooth.
  3. Preheat the oven to 375°F. Add milk and continue mashing until creamy. Stir in 1 cup of cheddar cheese and half the crumbled bacon.
  4. Spread the potato mixture into a greased 9×13-inch casserole dish. Top with the remaining cheddar cheese and reserved bacon.
  5. Bake for 20-25 minutes or until the cheese is melted and bubbly.
  6. Garnish with sliced green onions and serve immediately for an irresistible dish.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 45gProtein: 15gFat: 30gSaturated Fat: 18gSodium: 800mgFiber: 4gSugar: 3g

Notes

To elevate this dish further, consider adding toppings like jalapeños or a drizzle of ranch dressing. For a vegetarian twist, substitute bacon with toasted seeds or roasted vegetables.
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