Loaded Baked Potato Casserole
A creamy and savory casserole blending mashed potatoes with cheddar cheese, bacon, and green onions, baked to perfection for a comforting and flavorful side or main dish.
Equipment
- 1 large pot for boiling potatoes
- 1 9x13-inch baking dish greased
- 1 large mixing bowl
Ingredients
- 4 large russet potatoes peeled and cubed
- 1/2 cup sour cream
- 1/2 cup cream cheese softened
- 1/2 cup milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese plus more for topping
- 1/2 cup cooked bacon chopped
- 1/4 cup green onions sliced, plus more for garnish
- Optional toppings: additional shredded cheese chopped fresh parsley, extra bacon bits
Instructions
- Bring salted water to a boil in a large pot and cook cubed potatoes until tender, about 15 to 20 minutes. Drain and let cool slightly.
- Mash the cooked potatoes in a large mixing bowl until smooth.
- Stir in sour cream, cream cheese, milk, garlic powder, onion powder, salt, pepper, cheddar cheese, chopped bacon, and sliced green onions until well combined.
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish and spread the potato mixture evenly in it.
- Sprinkle additional shredded cheddar cheese on top of the casserole.
- Bake the casserole for 25 to 30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven, let cool a few minutes, then garnish with extra green onions and parsley if desired. Serve warm.
Notes
- Use extra sharp cheddar for a stronger flavor.
- Store leftovers covered in refrigerator for up to 3 days.
- Gluten-free and easy to customize with additional toppings.