Here’s how to make it 👇
🥓 Loaded Baked Potato Casserole
Ingredients (serves 6–8)
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6 large russet potatoes, peeled and cut into chunks
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1 stick (½ cup) unsalted butter
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1 cup sour cream
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½ cup milk (or heavy cream for richer texture)
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2 cups shredded cheddar cheese, divided
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6 slices bacon, cooked and crumbled
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3 green onions, sliced
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Salt and pepper, to taste
Instructions
1. Preheat oven
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Set to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
2. Cook the potatoes
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Boil the potato chunks in salted water until tender, about 15–20 minutes.
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Drain well.
3. Mash
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In a large bowl, mash the potatoes with butter, sour cream, and milk until smooth and creamy.
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Season with salt and pepper to taste.
4. Add the good stuff
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Stir in 1 cup of cheddar cheese, half the bacon, and half the green onions.
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Mix until combined.
5. Bake
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Spread potato mixture evenly in the prepared dish.
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Top with the remaining 1 cup of cheese and bacon.
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Bake for 20–25 minutes, until the cheese is melted and bubbly.
6. Garnish & serve
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Sprinkle with remaining green onions before serving.
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Serve warm — cheesy, creamy perfection in every bite! 😋
💡 Tips & Variations
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Swap sour cream for Greek yogurt for a lighter version.
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Add chopped broccoli or diced ham for a hearty twist.
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Use Monterey Jack or pepper jack cheese for extra flavor.
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This dish reheats beautifully — great for meal prep!
Would you like me to give you a “Twice-Baked Style” version (with the potato skins and extra melty cheese on top)?
