Go Back

Loaded Baked Potato Casserole

Loaded baked potato casserole combines tender russet potatoes, sour cream, melted butter, cheddar, and crisp bacon in a bubbling oven-baked dish. Green onions add a fresh finish to this hearty, skin-on potato casserole.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 35 minutes
cooling and resting 25 minutes
Total Time 2 hours 15 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb russet potatoes scrubbed
  • 8 slices bacon
  • 4 tbsp unsalted butter melted
  • 1 cup sour cream
  • 0.5 cup whole milk
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 2 cups sharp cheddar cheese shredded, divided
  • 3 green onions thinly sliced

Equipment

  • 1 baking sheet
  • 1 12-inch skillet
  • 1 9x13-inch baking dish

Method
 

  1. Heat the oven to 400°F.
  2. Pierce the potatoes several times with a fork and place them on a baking sheet.
  3. Bake for 55 to 70 minutes, until a knife slides easily into the centers.
  4. While the potatoes bake, cook the bacon in a 12-inch skillet over medium heat, turning as needed, until crisp, 8 to 12 minutes.
  5. Drain the bacon on paper towels and crumble it.
  6. Let the potatoes cool until easy to handle, about 10 to 15 minutes.
  7. Reduce the oven to 375°F and grease a 9x13-inch baking dish.
  8. Cut the potatoes into 1-inch chunks, leaving the skins on.
  9. Gently toss the potatoes with the melted butter, sour cream, milk, salt, and pepper.
  10. Fold in 1 1/2 cups of the cheddar and 6 slices' worth of the crumbled bacon.
  11. Spread the potato mixture in the prepared dish and top with the remaining 1/2 cup cheddar and 2 slices' worth of crumbled bacon.
  12. Bake uncovered for 20 to 25 minutes, until hot throughout and bubbling at the edges.
  13. Let the casserole rest for 10 minutes.
  14. Scatter the green onions over the top before serving.

Notes

For the most even texture, cut the potatoes into uniform 1-inch chunks. Refrigerate leftovers in an airtight container for up to 4 days; freezing is not recommended because the dairy can become grainy. Plain Greek yogurt can replace the sour cream for a tangier, higher-protein variation.