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–+ servings

Loaded Baked Potato Casserole

This make ahead Loaded Baked Potato Casserole is easy, full of bacon and cheese and the easiest side dish ever! Made with Russet potatoes, crispy bacon, shredded cheese and perfectly seasoned, this is one potato side dish you will want at every holiday dinner.
Heather
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Serving Size 12 ea

Ingredients

  • 3-4 pounds russet potatoes
  • 8 tablespoons butter
  • 4-6 green onions, diced and divided
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup cream
  • 1 cup sour cream
  • 16 ounces sharp cheddar cheese, shredded and divided
  • 6 slices cooked bacon, chopped and divided

Instructions

  • Preheat oven 350 degrees and lightly spray 9x13 pan with non-stick spray and set aside. 
  • Wash potatoes, peel and cut into medium sized same size chunks. Add to large pot of salted water and bring to a boil.  
  • Let potatoes low boil for approximately 10 -15 minutes or until they are fork tender. Drain and return to pot.
  • Add in butter, salt, pepper, garlic and onion powders, most of the green onions and cream to potatoes.  Mash potatoes or whip them with an electric beater (depending on your preference).
  • Stir in most of the bacon, most of the cheese and all of the sour cream. Stir to combine and then transfer potatoes to the 9x13 pan and smooth until even.
  • Cover potatoes with remaining cheddar cheese and bacon.  Bake for 20 minutes or until cheese is melted. 
  • Remove from oven and garnish with remaining green onions.  Serve immediately.  Cover and refrigerate any leftovers.

Notes

Pro Tips for Perfect Potatoes

  • To mash your potatoes, grab a hand-held masher or break out your electric hand mixer if you want a smoother consistency.
  • Stir your bacon and cheese in separate instead of adding them to the 'mashing' part. This will keep your bacon in bigger pieces.
  • Don't want to take the time to make 'fresh' bacon? Grab a small pouch of pre-cooked bacon pieces from the salad dressing aisle of your grocery store.
  • I definitely recommend shredding your cheese by hand. The pre-shredded bags of cheese are coated in anti-clumping preservatives so they don't ever melt as nice as cheese shredded by hand from a block.
  • This recipe can be prepared the day before you plan to serve it. Simply make the mashed potato mixture, transfer to your the baking dish and cover with the cheese and bacon. Cover with aluminum foil and refrigerate until you’re ready to bake the casserole. Just remember to bring your casserole to room temp before popping it in the oven by letting it sit on your counter for 30 minutes beforehand.