Easy Loaded Potato Casserole Recipe
This loaded potato casserole recipe is full of cheddar cheese, cream cheese, garlic, bacon, green onion and butter. They're creamy and super flavorful.
Servings: 16 servings
Calories: 360kcal
Equipment
- 1 stand mixer or electric hand mixer
- 1 medium skillet
- 1 sharp knife
Ingredients
- 5 lbs Idaho potatoes peeled
- 2 tablespoon kosher salt added to water to boiling water
- 6 oz bacon cooked crispy and rough chopped
- 1 tablespoon garlic minced
- 1 tablespoon kosher salt
- 1 tsp black pepper
- ¼ cup unsalted butter
- ⅔ cup milk warmed
- 8 oz cream cheese room temp
- ½ cup sour cream
- ½ cup green onion thin sliced
- 8 oz medium cheddar cheese shredded
Instructions
Peel & Cook Potatoes
- Peel Idaho potatoes, cut into large chunks then boil in a large stock pot of salted water until potatoes are fork tender. Drain well then add potatoes back to pot
Other Ingredients
- While the potatoes are boiling, cook bacon in a medium skillet over medium heat until crispy. Turn off heat then add minced garlic, stir around for 20 seconds then drain grease
- Heat milk and butter in a medium sauce pot over low-medium heat while bacon cooks. Heat just until warm, do not boil or simmer. Turn off heat and set aside
- Use a stand mixer or a bowl with electric hand mixer to mash potatoes on medium speed until smooth.
- Add salt, pepper, milk and butter then mix until smooth
- Mix in the bacon, garlic, cream cheese, sour cream and green onion. Stir in half of the cheddar cheese
- Transfer mixture to baking dish, top with remaining cheddar then bake at 350°F until cheese is melted, 10 minutes
Nutrition
Calories: 360kcal | Carbohydrates: 27g | Protein: 8g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 52mg | Sodium: 1477mg | Potassium: 664mg | Fiber: 3g | Sugar: 2g | Vitamin A: 517IU | Vitamin C: 29mg | Calcium: 156mg | Iron: 1mg
