Loaded Baked Potato Casserole
Loaded Baked Potato Casserole with crispy bacon, lots of cheddar cheese, and garnished with green onion. The perfect side dish recipe and serves a crowd!
Servings: 10
Ingredients
- 5 pounds Yukon gold potatoes washed, peeled, and cut into large chunks
- 8 tbsp butter
- 1/2 cup sour cream
- 8 ounces cream cheese, softened
- ¼ -½ cup milk I used 1%
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 2 cups shredded sharp cheddar cheese
- 8 slices bacon cooked and crumbled
- 4 green onions sliced
Instructions
- In a large stock pot, arrange the potato chunks. Add enough water or chicken broth to cover the potatoes. Make sure to salt the broth or water with 1-2 teaspoons of salt.
- Bring the potatoes to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain the liquid from the potatoes.
- Return the cooked potatoes to the pan. Add in butter, cream cheese, sour cream, salt, black pepper, and garlic powder. Using a potato masher, mash the potatoes until most of the clumps are removed.
- Preheat the oven to 375 degrees Fahrenheit.
- Add in the milk, up to 1/2 cup, and continue mashing until the potatoes are smooth and fluffy. Add more milk if desired.
- To the potatoes, add 1 cup of sharp cheddar cheese and half of the cooked bacon crumbles. Stir to combine.
- Spread the potatoes in a lightly greased 9 x 13 inch casserole dish. Top with remaining cheese and bacon. Bake for 20-25 minutes or until the cheese is melted and bubbly.
- Garnish with green onions and serve immediately.