Cheesy Loaded Baked Potato Casserole

Loaded baked potatoes get the potluck treatment in this American casserole classic, where tender russets meet sharp cheddar, smoky bacon, and cool sour cream. Baked until bubbly, it turns weeknight dinner into cozy comfort-food celebration.

Serves 6 · 25 min prep · 45 min cook

Estimate for one serving

• 420 cal
• 15g protein
• 38g carbs
• 24g fat
• 3g fiber

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Ingredients

• 3 lb russet potatoes
• 1 cup sour cream
• 1/2 cup whole milk
• 4 tbsp melted unsalted butter
• 2 cups shredded sharp cheddar cheese
• 8 slices crumbled cooked bacon
• 4 sliced green onions
• 1 tsp garlic powder
• 1 1/2 tsp kosher salt
• 3/4 tsp black pepper
• 1/2 tsp paprika

Instructions

1. 1Preheat the oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
2. 2Peel the potatoes if desired, then cut into 1-inch chunks. Place in a large pot, cover with cold salted water, and bring to a boil.
3. 3Simmer until the potatoes are completely tender when pierced, about 15 to 18 minutes. Drain well and return them to the hot pot for 1 minute to evaporate excess moisture.
4. 4Mash the potatoes roughly with a potato masher, leaving some small chunks for texture.
5. 5Stir in the melted butter, sour cream, milk, garlic powder, salt, pepper, and paprika until creamy but still rustic.
6. 6Fold in most of the shredded cheddar, most of the crumbled bacon, and most of the sliced green onions, reserving some of each for the topping.
7. 7Spread the mixture evenly into the prepared baking dish. Sprinkle the remaining cheddar and bacon over the top.
8. 8Bake uncovered for 25 to 30 minutes until the edges bubble and the cheese on top is melted and lightly golden.
9. 9Switch the oven to broil for the final 1 to 2 minutes if you want extra browning on the cheese, watching closely.
10. 10Remove from the oven and let rest 5 minutes. Scatter the remaining green onions over the casserole before scooping and serving hot.