Description
This Loaded Baked Potato Casserole combines the classic comfort of baked potatoes with creamy sour cream, sharp cheddar cheese, savory bacon, and fresh green onions. Perfect as a hearty side dish or a satisfying main, this casserole is easy to prepare and bursting with seven comforting flavors.
Ingredients
Scale
Potatoes
- 4 large potatoes, peeled and diced
Dairy & Seasonings
- 1 cup sour cream
- 1/2 cup milk
- 1 teaspoon garlic powder
- Salt and pepper to taste
Cheese & Bacon
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
Vegetables
- 1/4 cup green onions, chopped
Instructions
- Preheat the oven. Set your oven to 375°F (190°C) to prepare for baking the casserole.
- Boil the potatoes. Place the diced potatoes in a pot of boiling water and cook until they are fork-tender, about 15 minutes, ensuring they are soft enough to mash.
- Drain potatoes. Remove the potatoes from the boiling water and drain thoroughly to avoid excess moisture in the casserole.
- Mash and season. Return the potatoes to the pot, then add sour cream, milk, garlic powder, salt, and pepper. Mash everything together until smooth and creamy to form the base of the casserole.
- Mix in cheese, bacon, and green onions. Stir in the shredded cheddar cheese, crumbled bacon, and chopped green onions evenly to incorporate their flavors throughout the mixture.
- Prepare the baking dish. Transfer the potato mixture into a baking dish and spread it out evenly for uniform baking.
- Add toppings. Sprinkle additional cheddar cheese and crumbled bacon on top of the casserole if you’d like an extra cheesy and crispy finish.
- Bake until bubbly. Place the dish in the oven and bake for 25-30 minutes, until the casserole is heated through and the cheese on top is bubbly and golden.
Notes
- For extra flavor, you can add a teaspoon of smoked paprika or a pinch of cayenne pepper to the mashed potatoes.
- Use full-fat sour cream and whole milk for a richer casserole.
- To keep the bacon crunchy, add some bacon as a topping just before baking.
- This casserole can be prepared a day ahead; store it in the refrigerator and bake when ready.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
