Ultimate Loaded Baked Potato Casserole Recipe You Need to Try
Learn how to make delicious Loaded Baked Potato Casserole. Easy recipe with step-by-step instructions.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Ingredients
Scale
- 4 cups cooked potatoes, peeled and diced (about 4 medium russet potatoes)
- 1 cup sour cream (for a tangy creaminess; Greek yogurt works well too)
- 1/2 cup whole milk (or buttermilk for a little extra tang)
- 2 cups shredded sharp cheddar cheese (feel free to mix in some Monterey Jack)
- 6 slices bacon, cooked crisp and crumbled (smoked bacon adds wonderful flavor)
- 1/4 cup chopped green onions (reserve some for garnish)
- 2 tablespoons unsalted butter, melted
- 1 teaspoon garlic powder (or 2 fresh garlic cloves, minced, for a fresher kick)
- 1/2 teaspoon smoked paprika (adds a subtle warmth, optional but recommended)
- Salt and freshly ground black pepper, to taste
If you’re watching calories or prefer a lighter version, swapping sour cream for plain Greek yogurt and using turkey bacon are great substitutions. I’ve done it both ways in my kitchen, and each has its charm. Just remember, the secret is in the love and the layering of flavors, not perfection.
Instructions
- Preheat your oven to 375°F (190°C). Butter a 9×13-inch baking dish or spray it lightly with nonstick spray.
- Cook your potatoes ahead of time by boiling or baking until tender. I often bake mine the night before — it’s a little trick I picked up from Mama Lu when she wanted dinner ready without fuss. Once cooked, peel and dice them into bite-sized chunks.
- In a large bowl, gently mash the potatoes with the sour cream, milk, and melted butter until mostly smooth but still a bit chunky. This texture is key — you want it creamy but with some bite.
- Stir in 1 1/2 cups of the shredded cheddar cheese, garlic powder, smoked paprika, salt, and pepper. Mix until everything is evenly combined.
- Fold in the crumbled bacon and chopped green onions, saving a little of each for the topping.
- Transfer the potato mixture to your prepared baking dish, smoothing the top with a spatula.
- Sprinkle the remaining 1/2 cup of cheese over the top along with the reserved bacon and green onions.
- Bake in the preheated oven for 25-30 minutes, or until the casserole is bubbling around the edges and the cheese on top is golden and slightly crispy.
- Remove from the oven and let it rest for about 5 minutes before serving. This helps the flavors meld and makes it easier to scoop.
As Mama Lu used to say, “Good food takes a little patience.” And that’s especially true here — don’t rush the resting time, or you’ll miss out on the full, cozy experience.
Find it online: https://claracooking.com/loaded-baked-potato-casserole/
