Loaded Baked Potato Casserole
This loaded baked potato casserole is a delicious blend of creamy, cheesy goodness topped with crispy bacon, making it the best baked potato casserole recipe for any occasion.
Ingredients
- 10 medium Russet or Yukon potatoes, peeled and cut into 3-inch cubes
- 1/2 cup butter, melted
- 8 ounces cream cheese, softened
- 1 cup sour cream
- 1 cup heavy cream
- 5 cups cheddar cheese, shredded
- 4 green onions, thinly sliced
- 12 slices bacon, cooked and crumbled
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
Instructions
- Preheat your oven to 375°F and grease a 9x12-inch casserole dish.
- In a large Dutch oven, boil the cubed potatoes until they’re fork-tender, about 10-15 minutes. Drain thoroughly and return to the pot.
- Add the melted butter and softened cream cheese to the potatoes. Gently mash using a potato masher—don’t over-mix.
- Stir in the sour cream and gradually add the heavy cream. Stop adding cream once your potatoes reach a creamy, but thick consistency.
- Fold in 5 cups of shredded cheddar cheese, 2 sliced green onions, 10 slices of crumbled bacon, salt, and pepper. Adjust seasoning to taste.
- Transfer the mixture to the prepared casserole dish and spread evenly. Top with the remaining cheese.
- Bake for 30 minutes, or until the cheese is bubbly and golden.
- Remove from the oven and garnish with the remaining green onions and crumbled bacon. Serve warm and dig in!