Loaded Baked Potato Casserole (Print-Friendly Version)
Comforting casserole with baked potatoes, cheddar, bacon, and green onions, rich and creamy with a crispy cheese topping.
# What You'll Need:
→ Potatoes
01 -
4 large russet potatoes, peeled and diced
→ Dairy
02 -
120 ml sour cream
03 -
120 g cream cheese, softened
04 -
115 g shredded cheddar cheese (plus extra for topping)
05 -
60 ml milk
06 -
28 g butter
→ Meat
07 -
115 g cooked bacon, crumbled
→ Seasonings and Garnish
08 -
1 teaspoon garlic powder
09 -
Salt and black pepper, to taste
10 -
30 g green onions, chopped (for garnish)
# How to Make It:
01 -
Preheat the oven to 175°C.
02 -
Place diced potatoes in a large pot and cover with water. Bring to a boil and cook until tender, approximately 10-15 minutes. Drain thoroughly.
03 -
In the pot with drained potatoes, add sour cream, cream cheese, shredded cheddar, crumbled bacon, milk, butter, garlic powder, salt, and pepper. Mash until creamy, leaving some texture if preferred.
04 -
Transfer the potato mixture evenly into a greased 23×33 cm baking dish. Sprinkle additional shredded cheddar cheese over the top.
05 -
Bake in the preheated oven for 25-30 minutes until cheese is melted and bubbling.
06 -
Remove from oven and allow to cool slightly. Garnish with chopped green onions before serving warm.
# Additional Tips:
01 -
To enhance nutrition, add steamed broccoli or spinach. Cheese varieties like Monterey Jack or feta offer unique flavors. For spice, incorporate jalapeños or hot sauce.
02 -
For make-ahead convenience, prepare and refrigerate before baking; increase baking time by 10-15 minutes if baking from cold.
03 -
Leftovers can be stored in an airtight container in the refrigerator for up to three days. Reheat before serving.