Loaded Baked Potato Casserole
This loaded baked potato casserole takes all the best parts of loaded baked potatoes and puts them in one easy dish. Creamy mashed potatoes get mixed with bacon, cheese, and good stuff for the best comfort food.
Ingredients
- 6 large russet potatoes
- 8 slices thick-cut bacon
- 2 cups sharp cheddar cheese (shredded)
- 1 cup sour cream
- 8 oz cream cheese (softened)
- 4 tablespoons butter
- 4 chopped green onions, (divided)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
Instructions
- Bake the potatoes: Put 6 large potatoes on a baking sheet and bake at 425°F for 45 minutes until soft.
- Cook and crumble bacon: Fry 8 slices of bacon in a large pan until crispy, drain on paper towels, then crumble.
- Mash potato mixture: Scoop out potato flesh and mash with 4 tablespoons butter, 1 cup sour cream, and 8 oz cream cheese until smooth.
- Add the seasonings: Mix in 1 cup cheese, half the crumbled bacon, 3 chopped green onions, 1 teaspoon salt, 1/2 teaspoon pepper, and 1 teaspoon garlic powder.
- Put in baking dish: Spread mixture in greased 9x13 dish and top with remaining 1 cup cheese, and crumbled bacon.
- Bake until golden: Put in 350°F oven for 25 minutes until bubbly, then sprinkle 1/2 teaspoon paprika and remaining chopped green onion.
Notes
- Don't mix potatoes too much, or they get sticky instead of light and fluffy.
- Cook the bacon extra crispy so it stays crunchy after you bake the whole dish.
- Warm cream cheese and sour cream mix more easily and make it smoother all around.
- Save half the good stuff for the top layer to make it look like loaded potatoes.
- Let the dish sit for 5 minutes after baking so it's easier to serve and tastes better.
- Extra food keeps well in a cold box and heats up great in a microwave or oven.