Loaded Baked Potato Casserole

A comforting and cheesy casserole made with russet potatoes, cheeses, and bacon, perfect for family dinners and leftovers.

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Prep Time 25

Cook Time 35

Total Time 1

Servings: 8 servings

Course: Comfort Food, Side Dish

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Main Ingredients

3 lbs russet potatoes, peeled and cubed Russets give fluffy texture.
½ cup unsalted butter, melted Use room-temp dairy for easier whipping.
¾ cup sour cream Can substitute with Greek yogurt for tang.
½ cup heavy cream
1½ cups shredded sharp cheddar cheese Sharp cheddar adds bright bite.
1 cup shredded Monterey Jack cheese
6 slices bacon, cooked and crumbled Cook bacon until crisp for texture.
½ cup green onions or chives, sliced
1 teaspoon salt Unsalted butter helps control salt.
½ teaspoon black pepper

Optional Toppings

to taste Extra shredded cheese
to taste Extra crumbled bacon

Method

Preparation

Preheat the oven to 350°F (175°C) so it’s ready when the casserole goes in.
Boil the cubed potatoes in a large pot of salted water until tender, about 12–15 minutes.
Drain well and return potatoes to the hot pot to steam-dry for a minute.
Add the melted butter, sour cream, heavy cream, salt, and pepper to the potatoes; whip until smooth and creamy.
Gently fold in shredded cheddar, Monterey Jack, crumbled bacon, and green onions.

Baking

Transfer the potato mixture to a greased casserole dish and spread it out evenly.
Top with extra cheese and bacon if you like for a bubbly crown.
Bake for 35 minutes or until the top is bubbly and golden brown.
Let cool slightly for 5–10 minutes before serving.

Notes

You can prepare the dish up to 24 hours in advance; just cover and refrigerate before baking. Avoid overmixing the cheeses to prevent a gluey texture. Can add 1 teaspoon smoked paprika for a warm flavor.