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Loaded Baked Potato Casserole


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  • 3 1/2 - 4 lbs. russet potatoes, peeled and cut into quarters.
  • 1/2 cup cream cheese
  • 1/2 cup sour cream
  • 1/4 cup butter
  • 1/4 cup milk
  • 1 tsp. salt
  • 1/2 tsp. freshly ground black pepper
  • 1 1/2 cups shredded cheddar cheese, divided
  • 8 slices bacon, cooked, chopped, divided
  • 1/2 bunch green onions, sliced



Step 1

Place potatoes in saucepan, and cover with salted water. Bring to a boil over medium-high heat. Cook until tender, then drain well.

Preheat oven toe 375*

Transfer potatoes back to the saucepan. Mash potatoes with a masher until almost smooth. Add cream cheese and sour cream, butter, milk, salt and pepper. Continue mashing until smooth. Stir in 1 cup of the cheese and half the bacon. Spoon mixture evenly into a lightly oiled 3 quart casserole dish. Use a spatula or fork to make an irregular surface.

Bake for 20 minutes. Top with remaining cheese, bacon, and green onions. Bake for 5 more minutes to melt cheese. Serve immediately.

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