Loaded Potato Casserole

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This loaded potato casserole is the ultimate comfort food. Creamy potatoes mixed with sour cream, cheddar cheese, and bacon, then baked to golden perfection.

Prep Time10

Cook Time40

Total Time50

Course: Side Dish

Cuisine: American

Keyword: casserole, mashed potatoes

Servings: people

Author: Jenna Harrison

Equipment

Large Pot
Colander
mixing bowls
Potato Masher
wooden spoon
9x13 baking dish
Measuring cups & spoons
Spatula

Ingredients

5 lbs Yukon gold potatoes peeled and cut into 2-inch pieces
1 cup sour cream
8 oz cream cheese softened
4 Tablespoons salted butter
¼ cup milk
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon black pepper
¾ cup crispy bacon chopped
3 cups shredded cheddar cheese

GARNISHES:

green onions
crispy bacon chopped

US Customary - Metric

Instructions

Preheat the oven to 375℉.
Grease a 9-by-13-inch pan, and set it aside.
Boil the potatoes in a large pot until fork-tender, about 10 minutes.
While the potatoes are boiling, cream together the sour cream, butter, and cream cheese.
Slowly add in the milk.
Add in the spices and mix until all are incorporated.
Fold in the bacon and 2 cups of cheddar cheese.
Drain the potatoes and return them to the pot. Mash them lightly, still leaving some larger chunks.
Pour in the sauce mixture and mix until combined.
Pour the mixture into the prepared 9x13 dish and top with the remaining cheese.
Bake for 25-30 minutes.
Top with green onions and bacon, serve, and enjoy!

Notes

One of the best things about this casserole is how well it keeps and reheats, making it perfect for planning ahead.

Here are some simple storage and make-ahead instructions:

Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: This casserole freezes surprisingly well. Assemble fully, let cool, then wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating: Warm leftovers in the oven at 350℉ until heated through, or microwave individual portions.

Make-ahead: You can assemble the casserole up to the baking step and refrigerate overnight. Add 5 to 10 extra minutes to the bake time if starting from cold.

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