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Loaded Baked Potato Casserole - Cozy, Crowd-Pleasing Comfort Food

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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • Russet potatoes (3 pounds), scrubbed
  • Thick-cut bacon (8 slices), cooked and crumbled
  • Sharp cheddar cheese (2 cups), shredded and divided
  • Cream cheese (4 ounces), softened
  • Sour cream (1 cup)
  • Whole milk or half-and-half (1/3 to 1/2 cup), warmed
  • Unsalted butter (4 tablespoons), melted
  • Green onions (4), thinly sliced
  • Garlic powder (1 teaspoon)
  • Onion powder (1/2 teaspoon)
  • Salt and black pepper to taste
  • Optional toppings: extra sour cream, chives, hot sauce

Method
 

  1. Preheat and prep: Heat oven to 425°F (220°C). Prick potatoes with a fork, rub with a little oil and salt, and place on a baking sheet.
  2. Bake potatoes: Bake 50–60 minutes, until skins are crisp and a fork slides in easily. Let cool until safe to handle.
  3. Cook bacon: While potatoes bake, cook bacon until crisp. Drain on paper towels and crumble.
  4. Scoop and mash: Reduce oven to 350°F (175°C). Slice potatoes and scoop out the fluffy insides into a large bowl. Discard or save skins for snacking.
  5. Add the creamy base: Add cream cheese, sour cream, melted butter, garlic powder, onion powder, salt, and pepper. Mash lightly until mostly smooth with a few small chunks.
  6. Adjust consistency: Stir in warm milk a little at a time until creamy but thick enough to hold shape. Taste and adjust salt and pepper.
  7. Fold in the good stuff: Mix in 1½ cups cheddar, half the bacon, and half the green onions.
  8. Assemble: Spread into a greased 9x13-inch baking dish. Top with remaining cheddar and bacon.
  9. Bake: Bake 20–25 minutes until heated through and cheese is melted. Broil 1–2 minutes if you want extra golden bubbles.
  10. Finish and serve: Sprinkle with remaining green onions. Serve hot with a dollop of sour cream or a dash of hot sauce if you like.