Loaded Baked Potato Casserole (Print Version)

Creamy potatoes layered with bacon, cheddar, and scallions for a hearty, comforting baked dish.

# What You'll Need:

→ Produce

01 - 3 pounds russet potatoes, peeled and cut into 1-inch cubes
02 - 4 scallions, thinly sliced, plus extra for garnish

→ Dairy

03 - 1 cup sour cream
04 - 4 ounces cream cheese, softened
05 - 1/2 cup whole milk
06 - 2 cups shredded cheddar cheese, divided
07 - 4 tablespoons unsalted butter, melted

→ Meats

08 - 8 slices bacon, cooked and crumbled

→ Seasonings

09 - 1 teaspoon garlic powder
10 - 1/2 teaspoon onion powder
11 - 1 teaspoon salt
12 - 1/2 teaspoon freshly ground black pepper

# How to Make It:

01 - Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish.
02 - Place cubed potatoes in a large pot, cover with cold, salted water, and bring to a boil. Reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain thoroughly.
03 - In a large bowl, mash the hot, drained potatoes with the melted butter, softened cream cheese, and sour cream until the mixture is smooth and creamy.
04 - Stir in the milk, 1 1/2 cups of the cheddar cheese, most of the crumbled bacon (reserving a few tablespoons for the topping), most of the sliced scallions, garlic powder, onion powder, salt, and black pepper. Mix until all ingredients are well combined.
05 - Spoon the potato mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar cheese and the reserved crumbled bacon over the top.
06 - Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
07 - Remove the casserole from the oven and allow it to rest for 5 minutes. Garnish with the extra sliced scallions before serving.

# Additional Tips::

01 -
  • Ready in just over an hour from start to finish
  • Uses simple ingredients most people already have
  • Perfect make-ahead dish for busy weeknights
  • Versatile as both a hearty side or main dish
  • Customizable with your favorite toppings
  • Guaranteed crowd-pleaser for all ages
02 -
  • Can be prepared up to 24 hours in advance and baked just before serving
  • Excellent source of potassium from the potatoes
  • Provides approximately 13g of protein per serving
  • Leftovers taste even better the next day as flavors meld
  • Perfect for repurposing leftover baked potatoes
03 -
  • From my years of making this family favorite, I've learned that the texture of your potatoes is critical to success. Overcooking them will make them waterlogged, while undermixing leaves unwanted lumps. Aim for potatoes that are just fork-tender, and mash while they're still hot for the smoothest result.
  • Also, don't skimp on the cheese on top—that golden, bubbly layer is what makes everyone reach for seconds!

Go Back