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Close-up of a creamy Loaded Baked Potato Casserole topped with melted cheddar cheese and bacon bits.

Loaded Baked Potato Casserole

This recipe adapts the classic loaded baked potato casserole into a hearty, comforting dish. You mix mashed potatoes with creamy ingredients, cheese, and bacon, then bake it until hot and bubbly.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: 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

  • Oven
  • Potato masher
  • 2-quart casserole dish

Method
 

  1. Preheat your oven to 375°F.
  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 sour cream, cream cheese, and butter. Continue mashing, adding milk or cream a little at a time until the potatoes reach a creamy consistency.
  4. Stir in the remaining ingredients (except the toppings). Spread this mixture into a 2 quart casserole dish.
  5. Sprinkle the casserole with the reserved toppings. Bake for 25 to 30 minutes, or until the cheese is melted and the potatoes are hot.

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.
To bake potatoes (recommended for Russet or baking potatoes): Preheat the oven to 425°F. Scrub the potatoes and poke each potato with a fork 5 to 6 times. Place them directly on the middle rack of the oven. Bake for 40 to 50 minutes or until tender when poked with a fork. Remove from the oven and let cool until the potatoes are easy to handle.
To boil potatoes (recommended for red or yellow potatoes): Wash 4 lbs yellow or red-skinned potatoes. Peel about 2/3 of the skin, leaving some on the potatoes, and chop into large chunks. Boil the potatoes in a large pot of water until potatoes are fork-tender (about 15 minutes). Drain well.

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