Loaded Baked Potato Casserole
Loaded Baked Potato Casserole
Loaded Baked Potato Casserole combines russet potatoes, sour cream, heavy cream in a creamy oven-baked dish with a warm, generous filling. It is a practical way to bring the main components of dinner together in one baking dish.
The key is to prepare the components before assembly, then bake just long enough to heat the center and finish the topping. The amounts below make approximately 6 servings. Oven times are a guide: the depth of the dish and whether the filling starts warm or chilled affect the final cooking time.
Recipe overview
- Servings: approximately 6
- Preparation: about 20–25 minutes, plus any separate cooking or thawing
- Oven temperature: 375°F
- Equipment: 9-by-13-inch baking dish, mixing bowl and skillet or saucepan
Ingredients
- Russet potatoes — 2 lb, cut evenly
- Sour cream — 3/4 cup
- Heavy cream — 1 1/2 cups
- Cheddar cheese — 1 1/2 cups, shredded or thinly sliced
- Bacon bits — 1/2 cup, fully cooked
- Green onions — 1 medium, diced
- Butter — 3 tablespoons
- Garlic — 3 cloves, minced
- Salt, to taste after adding sauces and cheese
Preparation notes
Cut the potatoes into even pieces and parboil until nearly tender, then drain well. This helps the filling cook evenly rather than leaving firm potato pieces under a browned topping.
Directions
Prepare the components as described above before assembling the dish.
- Preheat your oven to 375°F.
- Boil the russet potatoes until they’re tender, then mash them together with butter, heavy cream, sour cream, and garlic.
- Stir in half of the cheddar cheese and bacon bits until combined.
- Spread the mixture into a baking dish and top it off with the remaining cheese.
- Bake in the preheated oven until bubbly and golden, about 25-30 minutes.
- Garnish with chopped green onions before serving and
Continue baking as necessary until the center is hot and the edges are bubbling. Potatoes should be tender when pierced with a knife. If the topping browns too quickly, cover loosely with foil. Rest for 10 minutes before serving.
Tips for a better bake
- Warm dairy gently and stir until smooth. Hard boiling can separate a creamy sauce. Add a splash of milk or pasta water if it becomes too thick to coat the filling.
What to serve with it
Pair the bake with a crisp green salad or steamed vegetables. Serve from both the edge and the center so every portion includes some of the topping and the saucy filling.
Make-ahead and leftovers
For easier assembly, prepare the components ahead and refrigerate promptly in covered containers. Assemble when ready to bake. A chilled dish needs additional oven time; cover loosely at first if the topping colors before the center heats. Creamy fillings thicken as they cool, so loosen an individual portion with a small splash of milk or water before warming. Refrigerate leftovers promptly and reheat until hot throughout.
Frequently asked questions
Can I change the cheese?
Choose another cheese with a similar melting texture, keeping the total amount about the same. Use hard grating cheese for flavor rather than replacing all of the softer melting cheese.
How can I prevent a dry filling?
Do not overcook the components before assembly. Keep the filling covered for part of baking if the surface is drying before the center heats. Stop baking once the filling is hot and the topping is ready, then allow a short rest before serving.
Loaded Baked Potato Casserole
Ingredients
Main Ingredients
- 2 lb Russet potatoes, cut evenly
- 3/4 cup Sour cream
- 1 1/2 cups Heavy cream
- 1 1/2 cups Cheddar cheese, shredded or thinly sliced
- 1/2 cup Bacon bits, fully cooked
- 1 medium Green onion, diced
- 3 tablespoons Butter
- 3 cloves Garlic, minced
- Salt, to taste
Instructions
Preparation
- Preheat your oven to 375°F.
- Cut the potatoes into even pieces and parboil until nearly tender, then drain well.
- Boil the russet potatoes until they’re tender, then mash them together with butter, heavy cream, sour cream, and garlic.
- Stir in half of the cheddar cheese and bacon bits until combined.
- Spread the mixture into a baking dish and top it off with the remaining cheese.
- Bake in the preheated oven until bubbly and golden, about 25-30 minutes.
- Garnish with chopped green onions before serving.
- Continue baking as necessary until the center is hot and the edges are bubbling.
- If the topping browns too quickly, cover loosely with foil.
- Rest for 10 minutes before serving.
