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–+ servings
Linda S. Smith

Loaded Baked Potato Casserole

A creamy and hearty casserole that elevates classic baked potatoes with cheese, bacon, and green onions.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 4 large russet potatoes, peeled and cubed
  • 1 cup sour cream can substitute with Greek yogurt for a lighter option
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked bacon, crumbled can swap for crumbled sausage or chopped ham
  • 1/4 cup green onions, sliced (for flourishes)
  • 1/2 cup milk
  • 2 tablespoons butter (for extra richness)
  • 1/2 cup additional shredded cheddar cheese for topping
  • Salt and pepper to taste

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Boil the cubed potatoes in a large pot until tender—this usually takes about 15-20 minutes. Drain and mash them slightly; a few lumps are okay!
  3. In a big bowl, mix the mashed potatoes with sour cream, shredded cheddar cheese, crumbled bacon, green onions, milk, salt, and pepper. Ensure everything is well combined.
  4. Transfer the mixture into a greased baking dish, spreading it evenly.
  5. Top the casserole with the additional shredded cheddar cheese and dot it with butter.
Baking
  1. Bake for 25-30 minutes or until the top is golden and bubbly.
  2. Serve the casserole hot as a delicious side dish.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 7gSodium: 600mgFiber: 3gSugar: 2g

Notes

For extra flavor, add garlic powder or onion powder to the mixture. This dish pairs well with grilled meats or roasted chicken. Store leftovers in the fridge for up to 4 days or freeze for two months.

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