Comfort food just reached new heights with this loaded baked potato casserole!
Layers of creamy mashed potatoes are generously studded with crispy bacon, melty cheese, and fresh green onions.
When it comes out of the oven, the cheese is perfectly melted and bubbly, and the edges are slightly golden.
I love serving this casserole for family dinners, potlucks, or whenever I crave something indulgent and satisfying. It’s always a hit!
Why You’ll Love This Loaded Baked Potato Casserole
Decadent Taste: The blend of melted cheddar, mozzarella, Parmesan cheese, and smoky bacon is satisfying and delicious.
Crowd-Pleaser: It’s a surefire hit at gatherings, offering a hearty and satisfying option. It appeals to a wide range of tastes with its creamy texture and cheesy toppings.
Easy Preparation: The recipe involves straightforward steps, from boiling potatoes to layering ingredients. It’s effortless!
Make-Ahead Convenience: This casserole can be prepared in advance and stored in the refrigerator or freezer.
Ingredients
- Russet Potatoes: The foundation of this creamy, comforting casserole. They’re peeled, cubed, and boiled until tender for the perfect mash.
- Sour Cream: It adds a tangy, rich flavor to the mashed potatoes.
- Unsalted Butter: It’s melted and mixed into the potatoes for a luxurious, buttery taste.
- Heavy Cream: The secret to ultra-smooth and velvety mashed potatoes.
- Cheddar, Parmesan, and Mozzarella Cheese: A trio of cheeses for maximum flavor and gooeyness.
- Cream Cheese: It adds a subtle tang and richness.
- Bacon: It’s cooked until crispy and crumbled for a salty, smoky crunch.
- Green Onions: They add a fresh, mild onion flavor and a pop of color.
- Garlic Powder, Onion Powder, Salt, and Pepper: The perfect blend of seasonings to enhance the natural flavors of the dish.
- Fresh Parsley: It adds a touch of color and herbaceous flavor to the creamy casserole.
How to Make Loaded Baked Potato Casserole
This casserole is so easy, and you can prepare it in a jiffy!
1. Prep. Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
2. Boil. Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and return the potatoes to the pot.
3. Mash. Add the melted butter, cream cheese, sour cream, and heavy cream to the cooked potatoes. Mash until smooth and creamy. Stir in garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.
4. Assemble. Spread half of the mashed potato mixture evenly into the prepared baking dish. Sprinkle with 1 cup of cheddar cheese and half of the bacon and green onions. Add the remaining mashed potatoes on top and smooth the surface.
5. Add the toppings. Sprinkle the remaining 1 cup of cheddar cheese, mozzarella cheese, and Parmesan cheese over the top layer. Add the rest of the crumbled bacon and green onions.
6. Bake. Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
7. Garnish and serve. Remove from the oven and let the casserole cool for a few minutes. Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy!
Tips for the Best Loaded Baked Potato Casserole
This casserole couldn’t be easier, but these tips make it truly stand out.
- Give them a good mash. Mash the potatoes until they’re very smooth and creamy. Use a potato masher or hand mixer to achieve the desired consistency.
- Be generous. Don’t forget to add garlic powder, onion powder, salt, and pepper to the mashed potatoes, and season every layer. Taste and adjust the seasoning as needed.
- Choose your cheeses. Use a blend of cheeses, such as Sharp Cheddar, Monterey Jack, and Smoked Gouda, for a more complex flavor profile.
- Make a crispy crust. Mix crushed potato chips or panko breadcrumbs with melted butter and sprinkle on top for an extra-crispy crust.
- Try fun add-ins. Experiment with add-ins like diced jalapeños, caramelized onions, or crumbled bacon for unique flavor twists.
- Make it portable. Use a muffin tin to create individual servings, perfect for portion control and easy freezing.
How to Store
Here’s how to store your leftover casserole so you can enjoy it again.
To Store: Allow the casserole to cool completely, then cover tightly with plastic wrap or aluminum foil. Refrigerate for up to 3-4 days.
To Freeze: Wrap the cooled casserole tightly in plastic wrap and then aluminum foil, or place in an air-tight container. Freeze for up to 3 months and thaw in the refrigerator overnight before reheating.
To Reheat: Preheat the oven to 350°F and bake the casserole, covered with foil, for 20-25 minutes or until heated through. You can also microwave individual portions for 1-2 minutes, stirring halfway through.
Loaded Baked Potato Casserole
12
servings30
minutes25
minutes506
kcalThis loaded baked potato casserole is the ultimate side dish! With creamy potatoes, bacon, plenty of cheese, green onions, and sour cream, it’s impossible to resist.
Ingredients
8 large russet potatoes, peeled and cubed
1 cup sour cream
1/2 cup unsalted butter, melted
1 cup heavy cream
2 cups shredded cheddar cheese (divided)
8 oz cream cheese, softened
8 slices bacon, cooked and crumbled
4 green onions, thinly sliced
1 1/2 tsp garlic powder
1 tsp onion powder
Salt and pepper, to taste
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
- Place the cubed potatoes in a large pot and cover them with cold water. Add a pinch of salt. Bring to a boil and cook for about 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain and return the potatoes to the pot.
- Add the melted butter, cream cheese, sour cream, and heavy cream to the cooked potatoes. Mash until smooth and creamy. Stir in garlic powder, onion powder, salt, and pepper. Adjust seasoning to taste.
- Spread half of the mashed potato mixture evenly into the prepared baking dish. Sprinkle with 1 cup of cheddar cheese and half of the bacon and green onions. Add the remaining mashed potatoes on top and smooth the surface.
- Sprinkle the remaining 1 cup of cheddar cheese, mozzarella cheese, and Parmesan cheese over the top layer. Add the rest of the crumbled bacon and green onions.
- Place the casserole in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are lightly golden.
- Remove from the oven and let the casserole cool for a few minutes. Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy!
Notes
- Variations. Try mixing in different cheeses, using diced ham instead of bacon, or topping with French-fried onions for a twist.
- Pair it. Serve this rich and indulgent casserole alongside steak, roast chicken, meatloaf, or any other hearty main dish.
