Go Back
+ servings
Loaded Baked Potato Casserole
Print Recipe
No ratings yet

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!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side Dish
Servings: 10


  • 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


  • 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.