A close up photo of baked potato casserole topped with cheddar and garnished with scallions

Loaded Baked Potato Casserole

What’s the best part of a Loaded Baked Potato?


The crispy bacon?  The ooey-gooey cheese?  Creamy butter & sour cream??

I can’t choose.  Let’s put them all together in a delicious casserole and enjoy all the flavors at once!

You’ll want to bake these spuds in the oven so they cook evenly and they get that crisp, tasty skin

I’m using 3 pounds of Russett potatoes, scrubbed clean, but left unpeeled

Pierce the potatoes and bake on 400 degrees for about 45 minutes until a fork can easily go through each one

Did someone say “dairy”?  Why yes!

You’ll need one cup of sour cream, 2/3 cup of shredded mozzarella, 1/3 cup butter and 1/2 cup of cream cheese in a large bowl

At some point, you’ll want to cook 8 slices of bacon, crispy.  Now would be good

I like to cook bacon on a cookie sheet lined in foil for easy cleanup

Halve the potatoes and scoop out into your bowl while still warm, reserving the skins

Mash, mash, mash

Make sure the dairy products and spices are thoroughly incorporated into the potatoes

Now for the toppings

Crumble the bacon and cut half of the reserved potato skins into chunks.  You can add more if you are a crispy skin lover

I’m using a cup of shredded cheddar, but you can use any melty cheese that you like

Snip 3 tablespoons of fresh scallions for serving

Spoon mixture into a casserole pan lightly sprayed with cooking oil.  Spread the potatoes out evenly

Top with the potato skins, bacon and cheddar

Bake in a preheated oven at 375 degrees for 20 minutes until warmed through and the cheese is all brown and bubbly

Top with fresh scallions and serve!

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A close up photo of baked potato casserole topped with cheddar and garnished with scallions

Enjoy!

Simply Sundays! ~ Loaded Baked Potato Casserole

  • Servings: 6-8
  • Difficulty: Medium
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Ingredients

Potato Mixture

3 pounds Russett Potatoes, scrubbed clean & left unpeeled

1 cup sour cream

2/3 cup shredded mozzarella

1/3 cup butter

1/2 cup cream cheese

1 teaspoon each: kosher salt, black pepper, garlic powder & onion powder

Cooking spray for pan

Topping

Half of the leftover potato skins, cut into chunks

8 slices bacon cooked crisp, crumbled

1 cup shredded cheese of choice

3 Tablespoons snipped scallions

Directions

Preheat oven to 400 degrees

Pierce the potatoes and bake on 400 degrees for about 45 minutes until a fork can easily go through each one

Once the potatoes come out of oven, bake 8 slices of bacon until crispy on a sheet pan lined with foil; crumble when cooled

Mix one cup of sour cream, 2/3 cup of shredded mozzarella, 1/3 cup butter and 1/2 cup of cream cheese in a large bowl along with the spices; halve the potatoes and scoop out into the bowl with the dairy products while still warm.  Reserve half of the skins & cut into chunks

Mash well and make sure the dairy products and spices are thoroughly incorporated into the potato

Spoon mixture into a casserole pan lightly sprayed with cooking oil.  Spread the potatoes out evenly ; layer the potato skin chunks, bacon and cheese onto the potato mixture

Bake in a preheated oven at 375 degrees for 20 minutes until warmed through and the cheese is browned and bubbly

Top with fresh scallions and serve

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4 thoughts on “Loaded Baked Potato Casserole

  1. So I have to go to a potluck Saturday and had no idea what to bring. I’m settled on a veggie tray with the avocado dip and the loaded baked potato side dish! Any suggestions on the best way to double the recipe? Sometimes when you just double it recipes aren’t as good.

    1. I agree Renee, sometimes when you double a recipe it doesn’t come out as well. Luckily with this dish, it really won’t change the flavors. It may, however, be cumbersome to mix everything in one bowl, so I would suggest mixing the ingredients in 2 separate batches. Let us know how it comes
      out!

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