Ultimate Loaded Baked Potato Casserole Recipe Easy Comfort Food

Let’s talk about the ultimate comfort food – loaded baked potato casserole. Imagine everything you love about a loaded baked potato, but in casserole form. Creamy, cheesy, and packed with bacon, sour cream, and green onions, this dish is pure indulgence. Whether you’re feeding a crowd, preparing a family dinner, or just need some serious comfort food, this recipe has you covered. Trust me, once you make it, it’ll become a staple in your recipe rotation!

I’m going to take you step-by-step through this easy and satisfying dish. It’s perfect for cozy nights, potlucks, or even holidays. Plus, I’ll share all my tips for making it foolproof and a few fun variations to keep things interesting. Ready to dig in?

The Story Behind Loaded Baked Potato Casserole

Potatoes have been a comfort food for centuries, but there’s something magical about transforming them into a creamy, cheesy casserole. This dish takes the classic baked potato to a whole new level. While baked potatoes date back to 16th-century South America, this casserole is a modern twist born out of the love for loaded toppings.

For me, this recipe is tied to family gatherings. As a kid, I remember my mom creating a similar dish for holiday dinners. She always said, “Potatoes are the ultimate crowd-pleaser.” And she wasn’t wrong. Over the years, I’ve tweaked the recipe to make it my own. Now, it’s a go-to for everything from weeknight meals to big celebrations.

This casserole is also perfect for cooler months. There’s nothing like the warmth of cheesy potatoes fresh from the oven. It’s comfort food in every sense of the word – hearty, flavorful, and deeply satisfying. Plus, it’s endlessly adaptable. You can make it your own with a few simple swaps or additions.

Ingredients for Ultimate Loaded Baked Potato Casserole

The beauty of this casserole is that it uses simple, easy-to-find ingredients. Here’s what you’ll need:

• Russet Potatoes: The classic choice for their fluffy texture. Yukon Golds can work too but will be creamier.
• Cheddar Cheese: Sharp cheddar brings bold flavor, but feel free to mix in Monterey Jack or Colby.
• Bacon: Crispy, smoky bacon is non-negotiable. Pre-cooked bacon bits work in a pinch.
• Sour Cream: Adds tang and creaminess. Greek yogurt is a good substitute for a lighter option.
• Butter: For that rich, velvety texture.
• Milk: Helps create the perfect creamy consistency. Whole milk works best, but 2% is fine.
• Green Onions: A fresh, zesty topping that balances the richness.
• Garlic Powder: Adds a subtle savory note. You can also use roasted garlic for more depth.
• Salt & Pepper: Essential for seasoning every layer.

When shopping, go for fresh, high-quality ingredients. If possible, shred your cheese at home – pre-shredded cheese often has anti-caking agents that can affect the texture.

Equipment You’ll Need

You don’t need fancy tools for this recipe. Here’s what you’ll want to have on hand:

• Large Pot: For boiling the potatoes.
• Potato Masher: A sturdy masher makes quick work of those potatoes. A fork works in a pinch, though it’s more effort.
• 9×13 Baking Dish: The perfect size for this casserole. Glass or ceramic dishes work best for even cooking.
• Mixing Bowls: For combining the ingredients.
• Aluminum Foil: For covering the casserole to prevent over-browning.

If you’re missing any of these, don’t worry. You can get creative – even a pie dish can work for baking in smaller batches!

How to Make Ultimate Loaded Baked Potato Casserole

1. Prep the Potatoes: Peel and cut 4 pounds of russet potatoes into chunks. Boil them in salted water until fork-tender (about 15 minutes).
2. Make the Potato Base: Drain the potatoes and mash them in a large bowl. Mix in 1 cup of sour cream, 1/2 cup of milk, 4 tablespoons of melted butter, and 1 teaspoon of garlic powder. Season with salt and pepper to taste.
3. Add the Bacon and Cheese: Stir in half of the crumbled bacon and 1 1/2 cups of shredded cheddar cheese. Save the rest for topping.
4. Assemble the Casserole: Spread the potato mixture evenly in a greased 9×13 baking dish. Top with the remaining cheese and bacon.
5. Bake: Cover the dish with foil and bake in a preheated 375°F (190°C) oven for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.
6. Finish with Green Onions: Sprinkle the chopped green onions over the top just before serving.

And there you have it – a creamy, cheesy, bacon-packed masterpiece!

Cooking Tips & Techniques

Here are a few tips to make this casserole flawless every time:

• Don’t Overcook the Potatoes: Boil them just until tender. Overcooked potatoes can get watery.
• Warm the Milk: Adding cold milk to hot potatoes can cool them down too much. Warm milk blends more smoothly.
• Crispy Bacon: For the best texture, bake or fry your bacon until crispy, then crumble it.
• Customize the Cheese: Feel free to mix in different cheeses like Gruyère or Parmesan for added depth.
• Make Ahead: This casserole can be assembled a day in advance. Just cover and refrigerate, then bake when ready.

Variations & Adaptations

Want to mix things up? Try these ideas:

• Loaded Sweet Potato Casserole: Swap russet potatoes for sweet potatoes for a unique twist.
• Vegetarian Version: Skip the bacon and add roasted veggies like broccoli or mushrooms.
• Spicy Kick: Mix in diced jalapeños or a pinch of cayenne pepper for some heat.
• Low-Carb Option: Replace potatoes with mashed cauliflower.

I’ve even tried adding shredded chicken to make it a full meal. It’s so versatile – the possibilities are endless!

Serving & Storage Suggestions

This casserole is best served warm, straight from the oven. Pair it with a crisp green salad or roasted vegetables for a balanced meal. It also works wonderfully as a side dish for grilled steak or roast chicken.

Leftovers? Store them in an airtight container in the refrigerator for up to 4 days. To reheat, cover the casserole with foil and bake at 350°F (175°C) until warmed through. You can also freeze portions for up to 2 months – just thaw overnight in the fridge before reheating.

Nutritional Information & Benefits

This dish is indulgent but totally worth it. Here’s a rough breakdown per serving (based on 8 servings):

• Calories: 380
• Protein: 12g
• Carbs: 25g
• Fat: 24g

Potatoes are a great source of potassium and vitamin C, while the cheese and milk add calcium. For a lighter version, try cutting back on the butter or swapping sour cream for Greek yogurt.

Conclusion

This Ultimate Loaded Baked Potato Casserole is everything comfort food should be – rich, cheesy, and completely satisfying. Whether you’re making it for family dinner or a holiday feast, it’s guaranteed to impress. Plus, it’s easy to customize, so you can make it your own.

I love this recipe because it brings people together. There’s just something about a warm, bubbling casserole that feels like home. I’d love to hear how it turns out for you! Leave a comment below or share your version on social media. And don’t forget to pin this recipe for later!

FAQs: Loaded Baked Potato Casserole

Can I make this casserole ahead of time?

Absolutely! Assemble the casserole, cover, and refrigerate for up to 24 hours. Bake it when you’re ready to serve.

What’s the best way to reheat leftovers?

Cover with foil and bake at 350°F (175°C) until heated through. You can also microwave individual portions.

Can I freeze this casserole?

Yes, freeze it in an airtight container for up to 2 months. Thaw in the refrigerator overnight before reheating.

What’s a good substitute for sour cream?

Greek yogurt works perfectly and adds a similar tangy flavor.

Can I use a different type of cheese?

Of course! Try Monterey Jack, Colby, or even a blend of cheeses for extra flavor.

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