The Best Loaded Baked Potato Casserole Recipe

Ingredients

• 3 pounds Russet Potatoes (peeled and cut into even chunks)
• 4 tablespoons Unsalted Butter (softened, cut into cubes)
• 1 teaspoon Salt (kosher or table salt)
• 0.5 teaspoon Ground Black Pepper (freshly ground)
• 1 teaspoon Onion Powder
• 1 tablespoon Garlic and Herb Seasoning (store‑bought blend)
• 1 cup Heavy Cream (full‑fat for richness)
• 1 cup Sour Cream
• 0.5 cup Mayonnaise (regular mayo)
• 0.5 teaspoon Garlic Powder
• 1 teaspoon Italian Seasoning
• 2 cups Sharp White Cheddar Cheese (shredded)
• 1 cup Mexican Blend Cheese (shredded (e.g., Monterey Jack, Cheddar, Asadero))
• 6 slices Crispy Bacon (cooked until crisp, then chopped)
• 2 tablespoons Chives (optional) (finely chopped, for garnish)

Instructions

1. Boil Potatoes

   Place the peeled potato chunks in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook for 20‑25 minutes until fork‑tender.

   Time: PT20M

   Temperature: 212°F

2. Drain and Mash

   Drain the potatoes in a colander, return to the pot or a mixing bowl, and mash with a potato masher to your desired texture.

   Time: PT5M

3. Season Base

   Add butter, salt, ground black pepper, onion powder, and garlic‑herb seasoning to the mashed potatoes. Stir until butter melts and seasoning is evenly distributed.

   Time: PT3M

4. Add Cream

   Gradually pour in the heavy cream, mixing after each addition, until the mixture reaches a smooth, creamy consistency.

   Time: PT3M

5. Incorporate Sour Cream and Mayo

   Stir in the sour cream and mayonnaise until fully blended, creating a rich, velvety base.

   Time: PT3M

6. Adjust Seasonings

   Add garlic powder, an extra pinch of garlic‑herb seasoning, and Italian seasoning. Taste and adjust salt or pepper as needed.

   Time: PT2M

7. Fold in Cheeses and Bacon

   Gently fold the shredded sharp cheddar, Mexican blend cheese, and chopped crispy bacon into the potato mixture until evenly distributed.

   Time: PT4M

8. Prepare Casserole Dish

   Butter the bottom and sides of a 9x13‑inch casserole dish to prevent sticking.

   Time: PT2M

9. Transfer Mixture

   Spoon the potato mixture into the prepared dish, smoothing the top with a spatula.

   Time: PT3M

10. Add Topping Cheese (and Optional Chives)

    Sprinkle the reserved shredded cheese (and optional chopped chives) evenly over the surface.

    Time: PT2M

11. Bake

    Place the casserole in a pre‑heated oven at 375°F and bake uncovered for 25‑30 minutes, or until the cheese on top is melted and lightly browned.

    Time: PT30M

    Temperature: 375°F

12. Rest and Serve

    Remove from oven and let rest for 5 minutes before serving to allow the casserole to set.

    Time: PT5M

Nutrition Facts

Calories

650

Protein

20g

Carbohydrates

65g

Fat

35g

Fiber

5g

Ingredient Substitutions

• Instead of Russet Potatoes: Yukon Gold potatoes
• Instead of Unsalted Butter: Margarine
• Instead of Salt: Sea salt
• Instead of Ground Black Pepper: White pepper
• Instead of Onion Powder: Granulated onion
• Instead of Garlic and Herb Seasoning: Italian seasoning
• Instead of Heavy Cream: Half‑and‑half, Whole milk (use less)
• Instead of Sour Cream: Greek yogurt
• Instead of Mayonnaise: Greek yogurt
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Italian Seasoning: Herbes de Provence
• Instead of Sharp White Cheddar Cheese: Sharp cheddar
• Instead of Mexican Blend Cheese: Monterey Jack
• Instead of Crispy Bacon: Turkey bacon, Smoked ham
• Instead of Chives (optional): Green onions

Equipment Needed

• Large Pot
• Colander
• Potato Masher
• Mixing Bowl
• Measuring Cups and Spoons
• 9x13‑Inch Casserole Dish
• Spatula or Rubber Scraper
• Oven
• Cheese Grater
• Oven Mitts

Critical Steps — Do Not Skip

• Boil potatoes until fork‑tender (Step 1).
• Butter the casserole dish to prevent sticking (Step 8).
• Bake until cheese is fully melted and golden (Step 11).

Chef Tips from the Video

• Use Yukon Gold potatoes for an extra buttery flavor.
• Crisp the bacon in a skillet over medium heat; this adds texture and prevents excess grease.
• For a spicy kick, fold in finely diced jalapeños with the cheese.
• Allow the casserole to rest; this makes slicing cleaner and the flavors meld.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Wrap tightly with plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge before reheating.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the potato mixture up to Step 7, cover, and refrigerate for up to 24 hours before baking.
• Assemble the full casserole (including topping) and freeze; bake from frozen, adding 10‑15 minutes to the baking time.

Frequently Asked Questions