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Loaded Baked Potato Casserole

Loaded baked potato casserole combines creamy mashed russet potatoes with sharp cheddar, crisp bacon, and green onions. Baked in a 9x13-inch dish, it comes out hot and cheesy with a mostly smooth potato base.
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Prep Time 20 minutes
Cook Time 55 minutes
Resting 10 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

For the topping
  • 8 oz bacon cut into 1/2-inch pieces
  • 2 cups sharp cheddar cheese shredded
  • 4 green onions thinly sliced
For the casserole
  • 3 lb russet potatoes peeled and cut into 1 1/2-inch pieces
  • 0.5 cup unsalted butter
  • 1 cup sour cream
  • 0.5 cup whole milk warmed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Equipment

  • 1 12-inch skillet
  • 1 9x13-inch baking dish
  • 1 6-quart pot

Method
 

Cook the topping
  1. Cook the bacon in a 12-inch skillet over medium heat, stirring occasionally, for 8 to 10 minutes until crisp.
  2. Transfer the bacon to a paper towel-lined plate.
Make the casserole
  1. Heat the oven to 350°F.
  2. Grease a 9x13-inch baking dish.
  3. Put the potatoes in a 6-quart pot and cover with cold water by 1 inch.
  4. Bring the potatoes to a boil, then reduce the heat and simmer for 15 to 20 minutes until fork-tender.
  5. Drain the potatoes well.
  6. Return the potatoes to the pot.
  7. Mash the potatoes with the butter, sour cream, warm milk, salt, and pepper until mostly smooth.
Assemble and bake
  1. Spread the potato mixture in the prepared dish.
  2. Top evenly with the cheddar and bacon.
  3. Bake for 20 to 25 minutes until heated through and the cheese is melted.
  4. Let the casserole rest for 10 minutes.
  5. Sprinkle with the green onions before serving.

Notes

For a smooth texture, mash the potatoes while hot. Refrigerate leftovers for 3 to 4 days or freeze them; the texture may soften after thawing. Plain Greek yogurt can replace the sour cream.