Here comes a creamy, cheesy, fully loaded baked potato casserole — all the flavors of a loaded baked potato but in a comforting, shareable dish. Perfect for weeknights, potlucks, holidays, or when you just want something epically delicious.
🥔 Loaded Baked Potato Casserole
Serves 6–8
INGREDIENTS
- 6 large russet potatoes, peeled and cut into chunks
- 1 cup sour cream
- 1 cup shredded cheddar cheese (plus more for topping)
- ½ cup mozzarella or Monterey Jack (optional, for extra melt)
- 4 oz cream cheese, softened
- 4 tbsp butter
- ½ cup milk (more as needed)
- 6 slices bacon, cooked and chopped
- 3 green onions, sliced
- Salt & pepper, to taste
- Optional: garlic powder, ranch seasoning, or chives
🔥 INSTRUCTIONS
1. Cook the Potatoes
- Add potato chunks to a pot of salted water.
- Bring to a boil and cook until fork-tender (12–15 minutes).
- Drain well.
2. Mash & Mix
In a large bowl, mash the hot potatoes with:
- butter
- cream cheese
- sour cream
- milk
- salt, pepper, and optional seasonings
Mix until creamy but still thick and rustic.
3. Add the Good Stuff
Stir in:
- cheddar
- mozzarella (if using)
- half the bacon
- half the green onions
Taste and adjust seasoning.
4. Assemble
- Preheat oven to 350°F (175°C).
- Spread the mixture into a greased 9×13 baking dish.
- Top with extra cheese, remaining bacon, and a sprinkle of green onions.
5. Bake
Bake 20–25 minutes, until hot, bubbly, and slightly golden on top.
6. Serve
Serve warm—pairs amazingly with steak, chicken, pork chops, or as a stand-alone comfort meal.
⭐ Variations
- Fully Loaded Ranch Version: Add 1–2 tbsp ranch seasoning.
- Spicy Version: Mix in jalapeños, pepper jack cheese, or hot sauce.
- Make-Ahead: Assemble and refrigerate up to 24 hours, then bake longer (30–35 minutes).
- Lightened Up: Use Greek yogurt instead of sour cream.
If you want, I can turn this into:
🥓 A Loaded Mashed Potato Bake
🧀 A 3-Cheese Bacon Ranch Casserole
🌶️ A Jalapeño Popper Potato Casserole
Just tell me!
