The BEST Loaded Baked Potato Casserole
There’s something delightful about a cheesy, creamy baked potato casserole. Imagine warm, fluffy potatoes, mixed with sharp cheddar, crispy bacon, and a touch of green onion. It’s the kind of dish that brings comfort and makes you feel right at home. Whether it’s a cozy family dinner or a potluck with friends, this loaded baked potato casserole is sure to be a hit. It’s rich, hearty, and oh-so-satisfying!
Recipe Overview
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 8
- Estimated calories: 450 per serving
Ingredients
- 6-8 medium russet potatoes, peeled and cubed
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 4 tbsp butter
- 1/2 cup milk or heavy cream
- 2 cups shredded cheddar cheese, divided
- 6-8 strips bacon, cooked and crumbled
- 1/4 cup chopped green onions, plus extra for garnish
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- All-purpose seasoning, to taste
- Garlic and herb seasoning, to taste
Instructions
- Boil the peeled and cubed russet potatoes in a large pot of water for about 20 minutes, or until they are soft.
- Drain the potatoes and return them to the pot.
- Add the butter, salt, pepper, onion powder, and garlic and herb seasoning to the potatoes. Mix well.
- Gradually add the milk or heavy cream while mashing the potatoes until you reach your desired consistency. Feel free to add more cream if needed.
- Incorporate the sour cream and mayonnaise into the mashed potatoes for added creaminess.
- Season the mashed potatoes with garlic powder, extra garlic and herb seasoning, and all-purpose seasoning. Adjust the flavors to your liking.
- Stir in 1 cup of cheddar cheese and the crispy bacon. Mix everything together until well combined.
- Preheat your oven to 375°F (190°C) and grease a 9×13 casserole dish with butter.
- Transfer the potato mixture to the casserole dish and spread it evenly.
- Top the casserole with the remaining cheddar cheese, chopped green onions, and additional crumbled bacon.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with extra green onions if desired.
Why This Recipe Works
This casserole strikes the perfect balance between creamy and cheesy, all while incorporating the hearty goodness of potatoes and the smokiness of bacon. It’s a no-fuss recipe that comes together easily and guarantees a crowd-pleasing dish that’s full of flavor. Plus, it’s customizable, so you can tweak the seasonings or toppings to fit your taste.
Serving Ideas
Loaded baked potato casserole is a fantastic main dish, especially paired with a fresh green salad or steamed vegetables. It’s also a great addition to any barbecue or potluck spread, where it can take center stage among other sides. Don’t forget to serve it with extra green onions or a dollop of sour cream on the side!
Helpful Tips
- Perfect Potatoes: Russet potatoes are ideal for this dish due to their starchy texture, but you can substitute them with Yukon Golds for a creamier texture.
- Bacon Choice: Use thick-cut bacon for a heartier crunch, and don’t skip the crumbling – it adds fantastic texture.
- Make Ahead: You can prepare this casserole the day before and bake it just before serving. This saves time and enhances the flavors.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven for the best texture.
- Adjust Seasonings: Feel free to adjust the seasonings based on your preference; if you love garlic, don’t hold back!
FAQ
Q: Can I make this casserole vegetarian?
A: Yes! Simply omit the bacon and use vegetable broth for boiling the potatoes. You might want to add sautéed mushrooms for extra flavor.
Q: Can I freeze this casserole?
A: Yes, you can freeze the casserole before baking. Cover tightly with plastic wrap and aluminum foil. Thaw in the fridge overnight before baking.
Q: What can I use instead of mayonnaise?
A: You can substitute with plain Greek yogurt for a tangy twist or simply increase the sour cream.
Q: How do I know when the casserole is done?
A: The casserole is ready when the cheese is melted and bubbly, with a golden brown top.
This Loaded Baked Potato Casserole is a game changer for your meal rotation. With its hearty flavors and creamy texture, it’s a dish that’s sure to impress anyone at your table. Give it a try, and watch it disappear fast!
Loaded Baked Potato Casserole
A cheesy, creamy baked potato casserole featuring fluffy potatoes, sharp cheddar, crispy bacon, and green onions. Perfect for family dinner or potluck gatherings.
Main Ingredients
- 6-8 medium medium russet potatoes, peeled and cubed (Russet potatoes are ideal due to their starchy texture.)
- 1/2 cup sour cream
- 1/2 cup mayonnaise (Can substitute with plain Greek yogurt.)
- 4 tbsp butter (For greasing the casserole dish.)
- 1/2 cup milk or heavy cream (Feel free to add more for desired consistency.)
- 2 cups shredded cheddar cheese, divided
- 6-8 strips bacon, cooked and crumbled (Use thick-cut bacon for better texture.)
- 1/4 cup chopped green onions, plus extra for garnish
- Salt, to taste
- Pepper, to taste
- Garlic powder, to taste
- Onion powder, to taste
- All-purpose seasoning, to taste
- Garlic and herb seasoning, to taste
Preparation
- Boil the peeled and cubed russet potatoes in a large pot of water for about 20 minutes, or until they are soft.
- Drain the potatoes and return them to the pot.
- Add the butter, salt, pepper, onion powder, and garlic and herb seasoning to the potatoes. Mix well.
- Gradually add the milk or heavy cream while mashing the potatoes until you reach your desired consistency.
- Incorporate the sour cream and mayonnaise into the mashed potatoes for added creaminess.
- Season the mashed potatoes with garlic powder, extra garlic and herb seasoning, and all-purpose seasoning.
- Stir in 1 cup of cheddar cheese and the crispy bacon. Mix everything together until well combined.
Baking
- Preheat your oven to 375°F (190°C) and grease a 9×13 casserole dish with butter.
- Transfer the potato mixture to the casserole dish and spread it evenly.
- Top the casserole with the remaining cheddar cheese, chopped green onions, and additional crumbled bacon.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
- Serve hot, garnished with extra green onions if desired.
This casserole is customizable; adjust seasonings based on preference. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
