Description
This Cheesy Baked Potato Casserole is the ultimate comfort food, combining tender potatoes with a rich, creamy cheese sauce, crispy bacon, and green onions. Perfect for potlucks, holidays, or family dinners, this easy casserole brings all the flavors of a loaded baked potato to your table in one convenient dish.
Ingredients
Scale
- 5 pounds russet potatoes, peeled and cut into 1-inch cubes
- 8 slices thick-cut bacon, cooked crispy and crumbled
- 16 ounces sour cream (2 cups)
- 8 ounces cream cheese, softened
- 3 cups sharp cheddar cheese, shredded (divided)
- ½ cup milk or heavy cream
- ½ cup butter, melted
- 1 cup green onions, chopped (divided)
- 3 cloves garlic, minced (or 1 teaspoon garlic powder)
- 1 teaspoon onion powder
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional, for color)
- Fresh parsley for garnish (optional)
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray and set aside.
- Cook the Potatoes: Place cubed potatoes in a large pot and cover with cold water. Add 1 tablespoon of salt to the water. Bring to a boil over high heat, then reduce to medium and cook for 12-15 minutes until potatoes are fork-tender but not falling apart. Drain thoroughly in a colander and let steam dry for 2-3 minutes.
- Cook the Bacon: While potatoes are cooking, cook bacon in a large skillet over medium heat until crispy, about 8-10 minutes. Transfer to paper towels to drain, then crumble once cooled. Reserve some for topping.
- Make the Creamy Mixture: In a large mixing bowl, combine softened cream cheese, sour cream, melted butter, and milk. Mix with a hand mixer or whisk until smooth and creamy with no lumps.
- Add Flavorings: Stir in 2 cups of shredded cheddar cheese, ¾ cup of green onions, minced garlic, onion powder, salt, pepper, and paprika. Mix until well combined. Fold in most of the crumbled bacon, reserving some for topping.
- Combine with Potatoes: Gently fold the drained potatoes into the creamy cheese mixture. Stir carefully to coat all potatoes evenly without mashing them completely. Some potatoes can break apart slightly, which is fine and adds to the creaminess.
- Transfer to Baking Dish: Pour the potato mixture into your prepared baking dish and spread evenly. Top with remaining 1 cup of cheddar cheese, reserved bacon crumbles, and remaining green onions.
- Bake: Cover with aluminum foil and bake for 30 minutes. Remove foil and bake for an additional 15 minutes until the cheese on top is melted and bubbly, and edges are golden brown.
- Rest and Serve: Let the casserole rest for 5-10 minutes before serving. This allows the sauce to thicken slightly. Garnish with fresh parsley if desired and serve hot.
Notes
- For a crunchier topping, add ½ cup crushed cornflakes or French fried onions during the last 10 minutes of baking.
- The casserole can be assembled completely up to 24 hours ahead. Cover and refrigerate, then add 10-15 extra minutes to the covered baking time.
- If your mixture seems too thick, add 2-3 tablespoons more milk. If too thin, add an extra ½ cup shredded cheese.
- For best results, use freshly shredded cheese rather than pre-shredded, which doesn’t melt as smoothly.
- Leftovers keep well for 3-4 days in the refrigerator and reheat beautifully.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (approximately 1/10 of recipe)
- Calories: 485
- Sugar: 4g
- Sodium: 685mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 16g
- Cholesterol: 95mg