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Loaded Baked Potato Casserole

Loaded baked potato casserole is an easy side dish casserole with creamy, sour cream-enriched potatoes under a golden, bubbling cheddar and bacon crust. This twice baked potato casserole style bake delivers fork-tender cubes topped with crisp bacon, paprika, and green onions.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Potatoes
  • 3 lb Russet potatoes Peeled and diced into 1-inch cubes.
Bacon and dairy
  • 8 bacon Cooked crispy and crumbled.
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 4 tbsp butter
Seasonings
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.25 salt To taste.
  • 0.25 cracked black pepper To taste.
Cheese and toppings
  • 2.5 cups shredded cheddar cheese Divided.
  • 0.25 cup green onions Sliced.
  • 0.5 tsp paprika For topping.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep the oven and baking dish
  1. Preheat the oven to 375°F and grease a 9x13 baking dish.
  2. Set the prepared baking dish on the counter so it’s ready for the filled casserole.
Boil and drain the potatoes
  1. Boil the diced Russet potatoes in well-salted water for 12-15 minutes until fork-tender.
  2. Drain the potatoes thoroughly so the mash stays creamy instead of watery.
Mash the potato base
  1. Mash the potatoes with sour cream, whole milk, butter, garlic powder, onion powder, salt, and cracked black pepper until smooth and creamy.
  2. Fold in most of the crumbled bacon and 1.5 cups cheddar until combined.
Assemble and bake
  1. Spread the potato mixture evenly into the prepared baking dish.
  2. Top with remaining cheddar and a dusting of paprika.
  3. Bake for 25-30 minutes at 375°F until the cheese topping is golden and bubbly.
  4. Garnish with green onions and the remaining bacon before serving.

Notes

Pro tip: drain the potatoes very well after boiling—any excess water can make the casserole loose. Refrigerate leftovers in an airtight container for up to 3 days; reheat covered at 350°F until hot. Freezing is not recommended because the sour cream and dairy can break when thawed. For a gluten-free swap, ensure any stored seasonings are gluten-free (this recipe is naturally gluten-free).