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Loaded Baked Potato Casserole

A slice of loaded baked potato casserole topped with melted cheddar cheese and crispy bacon.
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A comforting and cheesy baked potato casserole loaded with bacon and cheddar, perfect for potlucks and holidays.

Ingredients

Scale
  • 4 pounds russet potatoes, peeled and cubed
  • 1 cup sour cream
  • 1/2 cup milk
  • 1/2 cup butter, melted
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 cup shredded cheddar cheese
  • 6 slices bacon, cooked and crumbled
  • 1/4 cup chopped fresh chives or green onions

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Boil the cubed potatoes in salted water until tender, about 15-20 minutes. Drain well.
  3. Mash the potatoes with sour cream, milk, melted butter, salt, and pepper until smooth and creamy. For extra creamy mashed potatoes, use a potato ricer.
  4. Stir in half of the shredded cheddar cheese, half of the crumbled bacon, and half of the chives.
  5. Transfer the mixture to a greased 9×13 inch baking dish.
  6. Top with the remaining cheddar cheese and bacon.
  7. Bake for 25-30 minutes, or until bubbly and the cheese is melted and lightly golden.
  8. Garnish with the remaining chives before serving.

Notes

  • For a make-ahead option, assemble the casserole up to the point of baking. Cover and refrigerate for up to 24 hours. Add an extra 10-15 minutes to the baking time.
  • You can freeze this casserole either before or after baking. If freezing before baking, thaw completely in the refrigerator before baking. If freezing after baking, thaw and reheat in the oven or microwave.
  • Add cooked chicken or steamed broccoli florets to the casserole for extra flavor and nutrition.
  • To lighten this casserole, use low-fat sour cream and milk, and reduce the amount of cheese and bacon.

Nutrition

Find it online: https://kingscook.com/loaded-baked-potato-casserole/