Go Back

Loaded Potato Casserole

Potatoes mashed with cream cheese, sour cream and butter pressed into a dish and baked then topped with cheddar cheese, bacon and green onions. Yum.
Print Recipe
Prep Time 1 hour 10 minutes
Cook Time 40 minutes
Total Time 1 hour 50 minutes
Servings: 9
Course: Side Dish
Ingredients Equipment Method

Ingredients
  

  • 8-9 potatoes cleaned
  • 1 stick butter softened or melted
  • 4 oz cream cheese room temp
  • ½ cup sour cream room temp
  • 1 tablespoon cream/milk if potato mixture is too thick
  • 3 garlic cloves (or ½ teaspoon garlic powder) minced
  • ¾ teaspoon salt
  • ½ teaspoon pepper
  • 1 ½ cups cheddar cheese shredded
  • bacon bits (jar or cooked and crumbled) to top
  • green onion sliced, to top

Equipment

  • potato masher, hand or standing mixer

Method
 

  1. Preheat oven to 400 degrees.
  2. Bake potatoes for about an hour. Remove and allow to cool. (Boil instructions in post if preferred.) Turn oven down to 325.
  3. Scoop most of potatoes out of skins and place in large mixing bowl. Keep skins for potato skins if desired (recipe in post).
  4. Add butter, cream cheese, sour cream, garlic/garlic powder, salt and pepper to bowl.
  5. Mix together until smooth. If it feels too thick then add the milk or cream.
  6. Spray baking dish with nonstick and spread potatoes into dish.
  7. Cover with foil and bake for 40 minutes.
  8. Remove from oven and top with cheddar, bacon and green onion. Heat will melt cheddar.