Loaded Baked Potato Casserole
A comforting and hearty casserole that combines flavors of loaded baked potatoes into a shareable dish perfect for family gatherings.
Ingredients
Main Ingredients
- 4 pounds russet potatoes, peeled and cubed the starchy texture makes the creamiest base
- 1 cup sour cream (or plain Greek yogurt for a healthier option) adds tang and silkiness
- 1 cup whole milk (or plant-based milk for dairy-free swaps) thins the mixture to a luscious consistency
- 6 tablespoons unsalted butter, melted brings richness and helps browning
- 2 cups shredded sharp cheddar cheese, divided sharpness cuts through the cream
- 6 slices bacon, cooked and crumbled (or smoked tempeh for vegetarian) smoky crunch
- 4 pieces green onions, thinly sliced fresh bite and color
- 1 teaspoon garlic powder warm, savory backbone
- Salt and black pepper to taste
- 1 cup panko breadcrumbs (optional) mixed with 1 tablespoon melted butter for a golden, irresistible crust
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
- Boil the cubed potatoes in salted water until fork-tender, about 12–15 minutes. Drain well and return to the pot to steam-dry for a minute.
- Mash the potatoes lightly, stir in melted butter, sour cream (or Greek yogurt), and milk until creamy. Season with garlic powder, salt, and pepper.
- Fold in 1 1/2 cups of the shredded cheddar, most of the crumbled bacon, and half the green onions. Taste and adjust the seasoning.
- Spread the potato mixture into the prepared baking dish. Sprinkle the remaining cheddar on top.
- If using, mix panko and melted butter, then sprinkle evenly for a crunchy top.
Baking
- Bake for 25–30 minutes until bubbling and golden. For extra browning, run under the broiler for 2 minutes — watch carefully.
- Remove, top with the remaining bacon and green onions, and let rest for 5 minutes before serving.
Notes
Make it vegetarian by swapping bacon for caramelized onions. To lighten, use Greek yogurt and reduced-fat cheese. Can be refrigerated unbaked for up to 24 hours, allowing 10 extra minutes of baking time.