Loaded Baked Potato Casserole
A creamy, cheesy baked potato casserole loaded with bacon and green onions. Perfect as a hearty side dish or make-ahead meal, this recipe is simple, flavorful, and satisfying for the whole family.
Equipment
- 1-Large pot
- 1 9×13 casserole dish
- Knife and cutting board
- Measuring Cups and Spoons
- Mixing spoon or spatula
Ingredients
- 6 large russet potatoes peeled and diced
- ¼ cup unsalted butter
- 4 oz cream cheese softened
- ⅔ cup sour cream
- ½ cup milk
- ½ teaspoon garlic powder
- Salt and pepper to taste
- 2 cups shredded cheddar cheese
- 1 ½ cups cooked bacon crumbled
- ¼ cup green onions diced
Instructions
- Preheat Oven and Prepare Dish: Begin by preheating your oven to 375°F (190°C). While the oven warms, lightly grease a 9×13-inch casserole dish with nonstick cooking spray or a small amount of butter. This ensures the casserole won’t stick and makes for easy cleanup later. Set the dish aside while you prepare the potatoes.
- Wash and Dice Potatoes: Wash six large russet potatoes thoroughly under running water to remove any dirt. Peel each potato carefully using a vegetable peeler. Once peeled, dice the potatoes into evenly sized cubes, approximately 1-inch pieces, to ensure they cook uniformly. Place the diced potatoes in a large pot, ready for boiling.
- Boil Potatoes Until Tender: Fill the pot with enough water to fully cover the potatoes. Add a pinch of salt for seasoning. Place the pot on the stove over medium-high heat and bring the water to a gentle boil. Allow the potatoes to cook for about 15–20 minutes, or until they are fork-tender. Test by piercing a cube with a fork—it should slide in easily without resistance.
- Drain and Mash Potatoes: Once the potatoes are cooked, carefully drain the water using a colander. Return the potatoes to the empty pot while they are still warm. Using a potato masher or large spoon, gently mash the potatoes just until smooth, leaving a slightly chunky texture if desired.
- Incorporate Creamy Ingredients: To the warm potatoes, add 1/4 cup unsalted butter, 4 oz softened cream cheese, 2/3 cup sour cream, and 1/2 cup milk. Fold the ingredients into the potatoes gently, ensuring everything is fully combined and creamy. This mixture will form the rich, smooth base of your casserole.
- Season the Potatoes: Sprinkle in 1/2 teaspoon garlic powder along with salt and black pepper to taste. Stir carefully to distribute the seasonings evenly throughout the potatoes. Taste a small amount and adjust salt and pepper if needed. This step ensures every bite is perfectly seasoned.
- Add Cheese and Bacon: Fold 1 1/2 cups shredded cheddar cheese and 1 cup of cooked, crumbled bacon into the potato mixture. Mix gently but thoroughly, making sure the cheese and bacon are evenly distributed. This will give your casserole pockets of melty cheese and savory bacon throughout.
- Transfer to Casserole Dish: Carefully spoon the potato mixture into the prepared 9×13 casserole dish. Spread it evenly with a spatula to create a smooth, level surface. Make sure the mixture reaches all corners for consistent baking.
- Top with Extra Cheese and Bacon: Sprinkle the remaining 1/2 cup cheddar cheese and 1/2 cup crumbled bacon evenly over the top of the casserole. This topping will melt and brown slightly in the oven, adding a crispy, flavorful layer to your dish.
- Bake Until Golden and Bubbling: Place the casserole in the preheated oven and bake for 25–30 minutes. The top should turn golden, and the cheese should be melted and bubbly. Keep an eye on it during the last 5 minutes to prevent over-browning.
- Garnish and Serve: Remove the casserole from the oven and let it rest for 5 minutes. Sprinkle 1/4 cup diced green onions over the top for a fresh, colorful garnish. Serve immediately while warm and enjoy the creamy, cheesy, and savory flavors in every bite.
Notes
- Use russet potatoes for the fluffiest, creamiest texture—they hold up well during baking.
- Let cooked potatoes cool slightly before mixing with cream cheese and butter to prevent curdling.
- Adjust the seasoning gradually; start with a pinch of salt and taste as you go.
- Bacon can be cooked ahead of time and stored in the fridge to save prep time.
- For extra richness, use full-fat sour cream and milk, but low-fat versions work if preferred.
