I am thrilled to share my take on a Loaded Baked Potato Casserole that brings together tender russet potatoes, butter, and a blend of sour cream with cream cheese. I add crisp bacon, shredded cheddar and a hint of garlic powder for a festive twist that shines at Easter.

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I stumbled on this Loaded Baked Potato Casserole recipe that promises to be the perfect side dish recipe for any gathering, and I had to try it out for Easter this year. I start with 3 lbs of peeled and cubed russet potatoes and mix them with 1/2 cup melted unsalted butter.

Then, I stir in 1 cup of sour cream and 8 oz of softened cream cheese to get that creamy texture, and I add 1 cup of shredded cheddar cheese that melts beautifully. I even toss in a splash of milk along with a pinch each of garlic powder, salt, and a bit of black pepper.

Topping it off with eight slices of cooked, crumbled bacon and 1/4 cup chopped green onions gives it that extra kick. I think this recipe could easily become a hit at Thanksgiving food sides or as a cookout side dish, and honestly, I cant wait for you to try it too.

Why I Like this Recipe

I like this recipe because it always reminds me of home. First, the potatoes come out super creamy and the mix of sour cream and cream cheese just makes everything so rich and tasty. Second, the bacon and green onions add a crunch and fresh kick that really brings out the flavor. Third, it’s easy to make and I love how quick it comes together even when im in a rush for a family get together. Lastly, every time i serve it i get compliments that make me proud and happy its become a family favorite.

Ingredients

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Russet potatoes provide hearty carbohydrates, giving creamy texture and natural sweetness to the dish.
Unsalted butter brings rich flavor and smooth fat, balancing tangy and savory notes.
Sour cream adds creamy tang and moistness, while contributing protein and delicious creaminess.
Cream cheese offers a smooth, tangy richness that makes every bite extra indulgent and satisfying.
Cheddar cheese melts beautifully and adds sharp protein, creating a counterbalance to soft potatoes.
Bacon brings smokey flavor and crispy texture, making the casserole extra satisfying and fun.
Green onions add a fresh herbal note and slight crunch, perfectly brightening the rich flavors.

Ingredient Quantities

3 lbs russet potatoes, peeled and cubed

1/2 cup unsalted butter, melted

1 cup sour cream

8 oz cream cheese, softened

1 cup shredded cheddar cheese

1/2 cup milk

8 slices of bacon, cooked and crumbled

1/2 tsp garlic powder

1/2 tsp salt

1/4 tsp black pepper

1/4 cup chopped green onions

How to Make this

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1. Preheat the oven to 375°F and grease a 9×13 inch casserole dish.

2. In a large pot, add the cubed potatoes and cover them with water, then bring to a boil. Cook until they’re tender, about 15-20 minutes.

3. Drain the potatoes and return them to the pot. Add in the melted butter, sour cream, softened cream cheese, and milk. Stir until you have a smooth mixture.

4. Mix in garlic powder, salt, and black pepper evenly throughout the potatoes.

5. Fold in half of the shredded cheddar cheese and half of the crumbled bacon into the potato mixture.

6. Transfer the mixture to the greased casserole dish and spread it out evenly.

7. Sprinkle the remaining shredded cheddar cheese on top.

8. Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.

9. Once taken out of the oven, top it with the chopped green onions and the rest of the crumbled bacon.

10. Let it sit for about 5 minutes before serving and enjoy this amazing side dish!

Equipment Needed

1. Oven – for preheating to 375°F and baking the dish
2. 9×13 inch casserole dish – to mix and bake all the ingredients
3. Large pot – for boiling the cubed potatoes
4. Colander – to drain the potatoes after boiling
5. Mixing spoon or spatula – for stirring the mashed ingredients
6. Measuring cups and spoons – to get accurate amounts of butter, sour cream, milk, and spices
7. Knife and cutting board – for chopping green onions and any other necessary prep
8. Stove – for heating water in the large pot and cooking the potatoes

FAQ

Q: Can I prepare this casserole ahead of time?

A: Yeah, you can prep most of it ahead of time and just pop it in the oven when you're ready. Just be sure to keep it chilled until you bake it so the texture stays right.

Q: Do I really need to use cream cheese and sour cream?

A: Not really, but they give the dish that creamy, rich texture that makes it yummy. If you're not into dairy, you might try substitutes but it might change the flavor a bit.

Q: How can I tell when the potatoes are perfectly cooked?

A: The potatoes should be fork tender, and the casserole will look bubbly around the edges. Overcooked potatoes can get mushy so keep an eye on 'em.

Q: Can I add extra toppings or mix-ins?

A: Absolutely, feel free to toss in more cheddar or sprinkle extra bacon on top. Some people even add a bit of paprika for a smoky flavor.

Q: What if I want a healthier version?

A: You can try using a bit less butter and sour cream and swap in some Greek yogurt. It might alter the taste a bit, but its still a decent lighter option.

Loaded Baked Potato Casserole Recipe Substitutions and Variations

If you dont have unsalted butter, you can use olive oil instead
Sour cream might be swapped out for Greek yogurt if you’re looking for a tangy twist
You can replace cream cheese with mascarpone or even ricotta if that’s what you have on hand
If you’re out of cheddar, try Monterey jack cheese for a milder flavor
For a different take on bacon, turkey bacon works well if you want something leaner

Pro Tips

1. Make sure you drain the potatoes really well so they dont get all watery, cause if there’s too much moisture, the whole mix can turn out gloppy instead of creamy.

2. It helps to warm up the sour cream, cream cheese, and milk mixture before blending it into the mashed potatoes. This trick makes the mix smooth and stops it from clumping up.

3. Adding in half the cheese and bacon before baking and keeping the rest for topping gives you that extra burst of flavor and crunch at the end. Its a neat way to add texture and layers to the dish.

4. Always taste your potato mixture before baking and adjust the seasonings if needed. Sometimes a pinch more salt or garlic powder can really enhance the taste, so don’t be afraid to experiment a bit.

Loaded Baked Potato Casserole Recipe

Recipe by Bob Jones

0.0 from 0 votes

Servings

servings

Calories

350

kcal

Equipment: 1. Oven – for preheating to 375°F and baking the dish
2. 9×13 inch casserole dish – to mix and bake all the ingredients
3. Large pot – for boiling the cubed potatoes
4. Colander – to drain the potatoes after boiling
5. Mixing spoon or spatula – for stirring the mashed ingredients
6. Measuring cups and spoons – to get accurate amounts of butter, sour cream, milk, and spices
7. Knife and cutting board – for chopping green onions and any other necessary prep
8. Stove – for heating water in the large pot and cooking the potatoes

Ingredients

3 lbs russet potatoes, peeled and cubed
1/2 cup unsalted butter, melted
1 cup sour cream
8 oz cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup milk
8 slices of bacon, cooked and crumbled
1/2 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
1/4 cup chopped green onions

Directions

Preheat the oven to 375°F and grease a 9×13 inch casserole dish.
In a large pot, add the cubed potatoes and cover them with water, then bring to a boil. Cook until they're tender, about 15-20 minutes.
Drain the potatoes and return them to the pot. Add in the melted butter, sour cream, softened cream cheese, and milk. Stir until you have a smooth mixture.
Mix in garlic powder, salt, and black pepper evenly throughout the potatoes.
Fold in half of the shredded cheddar cheese and half of the crumbled bacon into the potato mixture.
Transfer the mixture to the greased casserole dish and spread it out evenly.
Sprinkle the remaining shredded cheddar cheese on top.
Bake in the oven for 20-25 minutes or until the cheese is melted and bubbly.
Once taken out of the oven, top it with the chopped green onions and the rest of the crumbled bacon.
Let it sit for about 5 minutes before serving and enjoy this amazing side dish!

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.