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Loaded Baked Potato Casserole is a cheesy and creamy potato side dish recipe that is a twist on the classic twice baked potatoes.
If you have made baked potatoes, you know that they are a lot of work. They are totally worth it! But if you are trying to save time, this is the recipe for you. Serving a casserole instead of individual potatoes makes them go father, too.
Loaded Baked Potato Casserole Ingredients
To make baked potatoes casserole, you will need the following ingredients (see the recipe card below for exact amounts):
- Russet Potatoes
- Salted Butter
- Sour Cream
- Half & Half
- Salt
- Ground Black Pepper
- Cheddar Cheese
- Bacon
- Green Onions
How to Make Twice Baked Potatoes into a Casserole
This potato casserole is easy to make, but does take a little patience as potatoes take a long time to bake. First you bake the potatoes. Then you mix with the rest of the ingredients and bake a second time.
- Preheat the oven to 400F.
- Using a fork, prick holes throughout all of the potatoes. Bake the potatoes on a cookie sheet for 1 hour, or until tender.
- Reduce the temperature of the oven to 350 degrees Fahrenheit.
- Once the potatoes are cool enough to handle, cut them in half and scoop out the centers of the potatoes into a large bowl or stand mixer.
- If using a mixer, add rest of ingredients (except toppings) and mix until potato lumps have smoothed out.
- If mixing by hand, first add the butter and mash the potatoes with a fork or a potato masher.
- Once most of the lumps have been removed, add the sour cream, half & half, salt, and ground black pepper. Stir to combine.
- Add half of the shredded cheddar cheese, half of the bacon, and half of the green onions and stir to combine.
- Place the mixture into a 9×13 baking dish and top with the remaining cheddar cheese.
- Bake for 30 minutes or until the cheese is starting to brown around the edges.
- Top with the remaining bacon and green onions before serving.
Tips for Making Baked Potato Casserole
Do not let the potatoes cool completely. They are easier to mash/mix when warm.
My KitchenAid Mixer is the main character of my kitchen. I use it for everything!
Storage Instructions
Store any leftover casserole in an airtight container in the fridge for up to 5 days.
More Potato Side Dish Recipes
Loaded Baked Potato Casserole
Ingredients
- 5 pounds russet potatoes washed and patted dry
- 4 tablespoons salted butter softened (1/2 stick)
- 1 cup sour cream
- ¾ cup half & half
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 16 ounces cheddar cheese shredded
- 12 oz bacon cooked and crumbled
- ½ cup green onion diced
Instructions
- Preheat the oven to 400F.
- Using a fork, prick holes throughout all of the potatoes.
- Bake the potatoes on a cookie sheet for 1 hour, or until tender.
- Reduce the temperature of the oven to 350 degrees Fahrenheit.
- Once the potatoes are cool enough to handle, cut them in half and scoop out the centers of the potatoes into a large bowl.
- Add the butter and mash the potatoes with a fork or a potato masher.
- Once most of the lumps have been removed, add the sour cream, half & half, salt, and ground black pepper. Stir to combine.
- Add half of the shredded cheddar cheese, half of the bacon, and half of the green onions and stir to combine.
- [Alternatively, add the scooped out potatoes and rest of ingredients to a stand mixer and mix.]
- Place the mixture into a 9×13 baking dish and top with the remaining cheddar cheese.
- Bake for 30 minutes or until the cheese is starting to brown around the edges.
- Top with the remaining bacon and green onions before serving.
Nutrition
The nutrition information is calculated using online nutrition calculators and may not be accurate. It is provided as a general guide only.
The recipe and photos contained herein are the property of Emily Enchanted© and may not be copied.
Emily Enchanted
Friday 5th of August 2022
I love this recipe because it is perfect for serving a family and the flavors really get mixed in with all the potato.