Loaded Potato Casserole is a classic comfort food that is the perfect side dish for gatherings big and small! Cheesy mashed potatoes and bacon baked until bubbly! The are perfect for making ahead and freezing too.
Preheat oven to 350° F and grease an 8” baking dish with nonstick cooking spray.
In a large pot, add the diced potatoes and cover them with water. Bring to a boil medium-high heat and cook for about 15-20 minutes or until the potatoes are fork tender.
2 pounds potatoes
Drain the potatoes into a colander and then add them back to the pot.
Mash the potatoes to your desired consistency. You can leave them chunky or mash them more to your liking. (be careful not to over-mash).
Then add the butter, sour cream, heavy cream, garlic powder, salt and pepper and stir to blend well.
4 tablespoons butter, ¼ cup heavy cream, ¼ cup sour cream, ½ teaspoon garlic powder, ½ teaspoon salt, ¼ teaspoon black pepper
Next, add one cup of the shredded cheddar cheese and ½ cup of the bacon bits and gently stir to combine.
2 cups sharp cheddar cheese, 1 cup bacon bits
Pour the potato mixture into the prepared baking dish.
Top with the remaining shredded cheese and bacon crumbles.
Bake uncovered for 20 minutes, or until the cheese is melted.
Garnish with sliced green onions if desired.
¼ cup green onion
Notes
I used Russet potatoes but feel free to use yukon gold potatoes, white or red potatoes, etc.Swap the bacon for diced ham or leave the meat out for a vegetarian potato casserole. You can also use half the bacon if desired. Add diced cooked chicken or store- bought shredded rotisserie chicken.Use any milk of choice instead of heavy cream for lower calories.Use any kind of cheese you'd like. – Monterey Jack, Colby jack, pepper jack, or mozzarella, etc.Shredding your own cheese off the block is best for melting and creaminess.Mix sliced green onion into the casserole if desired.Use salted or unsalted butter.Leave the skin on the potatoes if you'd like.