Description
This Loaded Baked Potato Casserole is a creamy, cheesy, bacon-studded comfort food bake that’s perfect for holidays and weeknights. Make-ahead friendly and irresistibly cozy.
Ingredients
3 pounds russet potatoes, peeled and cut into 1-inch chunks
6 slices thick-cut bacon, chopped
4 tablespoons unsalted butter
1 cup sour cream
1/2 cup whole milk, warmed
2 cups shredded sharp cheddar cheese, divided
1/2 cup shredded mozzarella (optional, for extra melt)
3 green onions, thinly sliced, plus more for garnish
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
Optional toppings: extra crispy bacon, chopped chives, hot sauce
Instructions
1. Place potatoes in a large pot, cover with cold salted water by 1 inch, bring to a boil, then simmer 12–15 minutes until fork-tender. Drain well.
2. While potatoes cook, sauté chopped bacon in a skillet over medium heat until crisp, 7–9 minutes. Transfer to a paper towel–lined plate. Reserve 1 tablespoon bacon fat.
3. Return drained potatoes to the pot over low heat for 1 minute to steam off moisture. Add butter, sour cream, warmed milk, garlic powder, onion powder, smoked paprika, salt, and pepper. Mash until creamy with a few rustic bits.
4. Stir in 1 1/2 cups cheddar, mozzarella (if using), most of the bacon, and green onions. Taste and adjust seasoning.
5. Spread mixture into a greased 9×13-inch baking dish. Sprinkle remaining 1/2 cup cheddar and reserved bacon over the top. Drizzle with the reserved bacon fat for extra flavor.
6. Bake at 375°F (190°C) for 20–25 minutes until hot and bubbly with lightly crisped edges.
7. Let rest 5 minutes. Top with extra green onions or chives. Add a dash of hot sauce if you like a kick.
8. Serve warm as a hearty side with roasted meats, salad, or holiday mains.
Notes
Reserve some bacon for topping. Warm the milk before mashing. Mash gently and fold in cheese at the end for a fluffy texture. Yukon Golds also work well.