Loaded Baked Potato Casserole

Name: Loaded Baked Potato Casserole
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 lbs russet potatoes, peeled and cut into 1-inch cubes; 1/4 cup unsalted butter, melted; 1/2 cup sour cream, plus more for topping; 1/2 cup whole milk, warmed; 1 cup sharp cheddar cheese, shredded, divided; 6 bacon strips, cooked and crumbled; 4 green onions, thinly sliced; 1/2 tsp garlic powder; 1 tsp salt; 1/2 tsp black pepper, freshly ground; 1/4 tsp paprika

A crowd-pleasing, hearty side dish featuring creamy mashed potatoes topped with all the classic loaded baked potato toppings: crispy bacon, melted cheese, sour cream, and green onions.

50 minMediumServes 6310 cal/serving

AmericanSideOvenStandardNut-FreeAlcohol-FreeCorn-Free

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Ingredients

2 lbs russet potatoes, peeled and cut into 1-inch cubes
1/4 cup unsalted butter, melted
1/2 cup sour cream, plus more for topping
1/2 cup whole milk, warmed
1 cup sharp cheddar cheese, shredded, divided
6 bacon strips, cooked and crumbled
4 green onions, thinly sliced
1/2 tsp garlic powder
1 tsp salt
1/2 tsp black pepper, freshly ground
1/4 tsp paprika

Instructions

1

Preheat the oven to 375°F (190°C) and grease a 2-quart baking dish.
2

Place 2 lbs peeled and cut into 1-inch cubes russet potatoes in a large pot and cover with cold water. Add 1 teaspoon of salt to the water. Bring to a boil over high heat, then reduce to medium and simmer until the potatoes are fork-tender, about 15-20 minutes.
3

While the potatoes are cooking, cook 6 bacon strips until crispy. Drain on paper towels, then crumble and set aside.
4

Drain the potatoes thoroughly in a colander, then return them to the hot pot. Allow them to sit for a minute so excess moisture evaporates.
5

Add 1/4 cup melted unsalted butter, 1/2 cup plus more for topping sour cream, and 1/2 cup warmed whole milk to the potatoes. Mash until smooth and creamy.
6

Stir in half of the 1 cup shredded, divided sharp cheddar cheese, half of the cooked and crumbled bacon, half of the 4 thinly sliced green onions, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper. Mix well to combine.
7

Transfer the potato mixture to the prepared baking dish and smooth the top. Sprinkle with the remaining cheddar cheese and bacon. Dust lightly with 1/4 tsp paprika for color.
8

Bake uncovered for 25-30 minutes, until the cheese is melted and the edges are bubbly and golden brown.
9

Remove from the oven and let rest for 5 minutes. Top with the remaining green onions and additional sour cream if desired before serving.
10

This casserole can be assembled up to 1 day ahead, refrigerated covered, and baked when needed. If baking from refrigerated, add 10-15 minutes to the baking time.

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Questions

What temperature do I cook Loaded Baked Potato Casserole at?

For Loaded Baked Potato Casserole, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 30 minutes, in step 8.

How do I know when Loaded Baked Potato Casserole is done?

Go by the cues in the method rather than the clock. Step 8: cook until the cheese is melted and the edges are bubbly and golden brown.

Can I use turkey bacon instead of bacon in Loaded Baked Potato Casserole?

Yes. Turkey bacon renders almost no fat, so add a tablespoon of oil wherever the method counts on the drippings. As written, the entry for Loaded Baked Potato Casserole uses 6 bacon strips, cooked and crumbled.

Can I make Loaded Baked Potato Casserole dairy-free?

Yes. The dairy in Loaded Baked Potato Casserole is 1/4 cup unsalted butter, melted, 1/2 cup sour cream, plus more for topping, 1/2 cup whole milk, warmed, 1 cup sharp cheddar cheese, shredded, divided. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon; the milk for unsweetened oat or soy milk; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Can I make Loaded Baked Potato Casserole ahead?

Yes, it takes well to being made ahead. Refrigerate what is left of Loaded Baked Potato Casserole within two hours and eat it within three days. Reheat covered in a 300 F oven until warmed through. Potatoes turn grainy in the freezer, so keep this one in the refrigerator.

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