Description
A creamy and cheesy Loaded Baked Potato Casserole topped with crispy bacon and green onions, perfect for a comforting meal.
Ingredients
Scale
- 3 lbs red potatoes (or russets), cut into chunks
- ½ cup unsalted butter, softened
- 1 cup sour cream
- ½ cup milk (warm)
- 2 cups shredded cheddar cheese, divided
- 6 strips bacon, cooked and crumbled
- ½ cup green onions, sliced
- ½ tsp garlic powder
- Salt and black pepper, to taste
- ½ cup seasoned bread crumbs (optional, for topping)
Instructions
- Place potato chunks in a large pot, cover with water, and add 1 tsp salt. Bring to a boil and cook until fork-tender, about 15–20 minutes. Drain and return to pot.
- Mash potatoes with butter, sour cream, milk, garlic powder, salt, and pepper until creamy but slightly chunky. Stir in 1 cup cheddar cheese and half of the crumbled bacon.
- Preheat oven to 375°F (190°C). Spread potato mixture into a greased 9×13-inch baking dish. Top with remaining cheese, bacon, bread crumbs (if using), and green onions.
- Bake uncovered for 20–25 minutes, until cheese is melted and bubbly. Garnish with extra green onions before serving.
Notes
- For a spicier version, add jalapeños or hot sauce.
- This casserole can be made ahead of time and refrigerated before baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg