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–+ servings
A spoonful of creamy Loaded Baked Potato Casserole topped with melted cheddar cheese, bacon bits, and green onions.

Loaded Baked Potato Casserole

This recipe creates a rich, cheesy casserole inspired by loaded baked potatoes. It is a hearty comfort food side dish suitable for gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 443
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main 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
  • 1 salt and black pepper to taste
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 and scoop the potato flesh into a bowl.
  3. Mash the warm potatoes. Add the 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 main casserole ingredients, excluding 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 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.
To bake the potatoes (recommended for Russet or baking potatoes): Preheat the oven to 425°F. Scrub the potatoes and poke each one with a fork 5 to 6 times. Place them directly on the middle rack. Bake for 40 to 50 minutes, or until tender when poked. Remove them from the oven and let them cool until they are easy to handle.
To boil the potatoes (recommended for red or yellow potatoes): Wash 4 lbs of yellow or red-skinned potatoes. Peel about two-thirds of the skin, leaving some on the potatoes, and chop them into large chunks. Boil the potatoes in a large pot of water until they are fork-tender, about 15 minutes. Drain them well.

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