Easy and Delicious: Loaded Baked Potato Casserole

A serving of Loaded Baked Potato Casserole sitting on a round white plate with a fork.

This Loaded Baked Potato Casserole is filled with all of the delicious comforting flavors of bacon, cheese, green onion and sour cream, but is made all in one pan for a hearty, filling and simply amazing easy dinner recipe that everyone is sure to love!A serving of Loaded Baked Potato Casserole sitting on a round white plate with a fork.

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Loaded Baked Potato Casserole

Who doesn’t love a loaded baked potato? I for one could eat them everyday, but if you’re in the mood to try something different then this casserole recipe is for you.

It’s like a baked potato, but in casserole form and I’m all for one dish meals.

This casserole is hearty enough to be a complete meal all on it’s own or can be served as a side dish along with a vegetable, salad and grilled meat such as chicken, pork or beef.

Cooking Tip: If you’re out of bacon or don’t feel like cooking any, feel free to use bacon bits, diced ham or crumbled sausage instead.

Make Ahead Directions:

This dish can definitely be made ahead of time, simply mix everything together, cover with foil and place in the refrigerator until it’s time to bake.

When you are ready to bake, remove casserole dish from the fridge 30 minutes for going into the oven, top it with cheese and bake per instructions.

Your bacon might be less crispy this way, but in a pinch it should work out fine.

How to Prep Potatoes:

To prepare your potatoes simply wash the skins of eight medium-sized potatoes, pierce them with a fork, wrap them in foil and bake on a baking sheet at 350 for 45 to 60 minutes or until potatoes are soft all the way through.

You may also choose to peel, dice and boil your potatoes in salted water until fork tender, then drain them and mash slightly with a fork after they have cooled. Either way will work.

If you’re in a real pinch, you could also use diced frozen potatoes instead of fresh, by simply mixing all of the ingredients together in a casserole dish and baking per the recipe instructions.

What to Serve with Loaded Baked Potato Casserole:

Equipment that you will need:

Ingredients in Loaded Baked Potato Casserole:

  • russet potatoes
  • salted butter
  • sour cream
  • milk
  • salt and black pepper
  • bacon
  • shredded cheddar cheese
  • sliced green onions

A bowlful of foil wrapped baked potatoes, a small bowl of shredded cheese, a small bowl of crumbled bacon, a small bowl of sour cream, a stick of butter, milk, salt and pepper all sitting on a white counter.

Recipe Directions:

Preheat oven to 350 degrees F.

Spray a 9×13 casserole dish with nonstick cooking spray.

Cut the cooked and cooled potatoes in half and scoop out the insides, placing them in a large bowl (unless you prefer to leave the skins on).

With a pastry blender or large fork, cut the butter into the potatoes until evenly blended.

Stir the sour cream, milk, salt, and black pepper into the potatoes.

Potato mixture in clear glass mixing bowl with sour cream sitting on top before being mixed together.

Fold in the bacon, reserving about ¼ cup for the topping.

Next, fold in one cup of the cheese and half of the green onions.

Transfer the mixture to the prepared casserole dish.

Sprinkle the remaining cheese, green onion and bacon bits over the top of the casserole.

Aerial view of Loaded Baked Potato Casserole sprinkled with cheese before going into the oven.

Bake for 15 to 20 minutes or until the cheese is melted and the edges are bubbling.

Add the remaining green onions to the top and serve warm.

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A close up of Loaded Baked Potato Casserole in a casserole dish with one serving gone and a spoon in it's place.

Loaded Baked Potato Casserole

Soft and fluffy potatoes mixed in a casserole dish with bacon, cheese, sour cream, salt and pepper, then topped with more cheese and baked until golden brown.
Prep Time10 minutes
Cook Time20 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: baked potato, Casserole, easy dinner ideas, loaded baked potato
Servings: 8
Calories: 483kcal

Ingredients

  • 8 medium russet potatoes baked until soft
  • ½ cup salted butter cut into pats
  • cup sour cream
  • cup milk
  • Salt and black pepper to taste
  • 10 strips cooked bacon crumbled and divided
  • 2 cups shredded cheddar cheese divided
  • ¼ cup sliced green onions divided

Instructions

  • Preheat oven to 350 degrees F.
  • Spray a 9x13 casserole dish with nonstick cooking spray.
  • Cut the cooked and cooled potatoes in half and scoop out the insides, placing them in a large bowl (unless you prefer to leave the skins on).
  • With a pastry blender or large fork, cut the butter into the potatoes until evenly blended.
  • Stir the sour cream, milk, salt, and black pepper into the potatoes.
  • Fold in the bacon, reserving about ¼ cup for the topping.
  • Next, fold in 1 cup of the cheese and half of the green onions.
  • Transfer the mixture to the prepared casserole dish.
  • Sprinkle the remaining cheese, green onion and bacon bits over the top of the casserole.
  • Bake for 15 to 20 minutes or until the cheese is melted and the edges are bubbling.
  • Add the remaining green onions to the top and serve warm.

Notes

  • If you're out of bacon or don't feel like cooking any feel free to us bacon bits, diced ham or crumbled sausage instead.
  • To prepare your potatoes, simply wash the skins of 8 russets, pierce them with a fork, wrap them in foil, and bake on a baking sheet at 350 for 45 to 60 minutes or until potatoes are soft all the way through.

Nutrition

Calories: 483kcal | Carbohydrates: 41g | Protein: 16g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.5g | Cholesterol: 82mg | Sodium: 469mg | Potassium: 1026mg | Fiber: 3g | Sugar: 3g | Vitamin A: 827IU | Vitamin C: 13mg | Calcium: 279mg | Iron: 2mg

 

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