Loaded Baked Potato Casserole
A creamy, cheesy, and comforting casserole that combines all the flavors of loaded baked potatoes into one dish, perfect for weeknight dinners or potlucks.
Ingredients
Main Ingredients
- 6 pieces Russet potatoes Gives classic fluffy texture.
- 1/2 cup Butter Adds creaminess.
- 1 cup Sour cream For tang and creaminess.
- 1/2 cup Milk Any kind, including half and half.
- 2 cups Shredded cheddar cheese For the cheesy topping and mix.
- 1 cup Cooked bacon, crumbled Adds savory flavor.
- 1/2 cup Green onions, sliced For garnish and flavor.
- to taste Salt Essential for seasoning.
- to taste Pepper Essential for seasoning.
- optional Garlic powder For an extra flavor boost.
- optional A pinch of paprika For additional flavor.
- optional ounces Cream cheese Makes it extra creamy.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Scrub the russet potatoes, poke a few holes with a fork, and bake on the rack for about 50 to 60 minutes, until they yield when squeezed.
- Allow the baked potatoes to cool for 10 minutes, slice them open, and scoop the insides into a large bowl, leaving a bit of potato in the skins.
- Mash the scooped potato with butter, sour cream, a splash of milk, salt, pepper, and any optional ingredients like garlic powder until creamy but not gloppy.
- Stir in most of the cheddar, crumbled bacon, and sliced green onions, reserving some for toppings.
Baking
- Spread the potato mixture into a greased 9x13 inch baking dish. Top with the reserved cheese and bacon.
- Bake at 375°F (190°C) for 20 to 25 minutes, until hot and bubbly. Garnish with remaining green onions before serving.
Notes
You can prepare this casserole ahead of time. Refrigerate for up to 24 hours before baking or freeze for up to 2 months. Thaw in the fridge overnight before baking.