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A close-up serving of Loaded Baked Potato Casserole topped with melted cheddar and crispy bacon bits.

Loaded Baked Potato Casserole

This recipe turns classic baked potatoes into a hearty, cheesy casserole perfect for a comforting meal or a potluck side dish. It combines creamy mashed potatoes with bacon and cheddar cheese for a satisfying flavor.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dinner, Side Dish
Cuisine: American
Calories: 443
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 6 medium baked potatoes
  • 2/3 cup sour cream
  • 4 ounces cream cheese softened
  • 1/4 cup salted butter
  • 1/2 cup milk or cream warmed
  • 1/2 teaspoon garlic powder
  • 1 tablespoon chopped fresh parsley
  • 2 cups shredded cheddar cheese
  • 2 green onions thinly sliced
  • 10 slices bacon cooked and crumbled
  • to taste salt and black pepper
Toppings
  • 1 green onion thinly sliced
  • 2 slices bacon cooked and crumbled
  • 1/2 cup shredded cheddar cheese

Equipment

  • Bowl
  • Potato masher
  • 2-quart casserole dish

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cut the baked potatoes in half lengthwise. Use a spoon to scoop the potato flesh into a bowl.
  3. Mash the warm potatoes with a potato masher. Add the sour cream, cream cheese, and butter. Continue mashing, adding the milk or cream a little at a time until the potatoes reach a creamy consistency.
  4. Stir in the garlic powder, parsley, 2 cups of cheddar cheese, 2 sliced green onions, crumbled bacon, salt, and pepper. Spread this mixture into a 2 quart casserole dish.
  5. Sprinkle the reserved toppings (1 green onion and 2 slices of bacon) and the remaining 1/2 cup of cheddar cheese over the top. Bake for 25 to 30 minutes, or until the cheese is melted and the potatoes are hot throughout.

Nutrition

Calories: 443kcalCarbohydrates: 25gProtein: 14gFat: 31gSaturated Fat: 16gCholesterol: 80mgSodium: 451mgPotassium: 672mgFiber: 1gSugar: 2gVitamin A: 770IUVitamin C: 8.7mgCalcium: 266mgIron: 1.5mg

Notes

You can reserve the potato skins by freezing them. Bake the skins separately for snacking later.
If you are using Russet or baking potatoes, bake them at 425°F (220°C) for 40 to 50 minutes until tender. If you use red or yellow potatoes, peel about two-thirds of the skin off, chop them, and boil them for about 15 minutes until fork-tender, then drain well.

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