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Easy Loaded Baked Potato Casserole

A comforting baked potato casserole loaded with bacon, Cheddar, and green onions.
Print Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course lunch/dinner
Cuisine Italian
Servings 10 people
Calories 3835 kcal

Equipment

  • 1 9x13 inch Baking Dish For baking the casserole
  • 1 Large Stockpot For boiling potatoes
  • 1 Large Skillet For cooking bacon
  • 1 Potato Masher For achieving a creamy potato mixture
  • 1 Spatula or wooden spoon For mixing and spreading

Ingredients
  

Main

  • 10 Yukon Gold potatoes peeled and halved
  • 6 slices bacon
  • 2 cups shredded Cheddar cheese divided
  • 1 cup evaporated milk
  • 1 cup sliced green onions divided
  • ½ cup sour cream
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
  • Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and return potatoes to the pot to dry. Dotdash Meredith Food Studios
  • Meanwhile, arrange bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Dotdash Meredith Food Studios
  • Drain bacon on a paper towel-lined plate; crumble and set aside. Dotdash Meredith Food Studios
  • Combine 1 1/2 cups Cheddar cheese, evaporated milk, 1/2 cup green onions, sour cream, 1/2 of the crumbled bacon, salt, and black pepper in the pot with potatoes. Mash with a potato masher until creamy. Dotdash Meredith Food Studios
  • Spread mixture into the prepared baking dish. Dotdash Meredith Food Studios
  • Bake in the preheated oven for 25 minutes. Sprinkle with remaining Cheddar cheese, green onions, and bacon. Return to the oven and continue baking until cheese is melted, about 5 minutes more. Dotdash Meredith Food Studios
  • Serve hot and enjoy! Dotdash Meredith Food Studios

Notes

For optimal texture, ensure potatoes are perfectly tender but not waterlogged; Yukon Golds are excellent choices due to their creamy consistency. Boiling in salted water seasons them from within. When cooking bacon, render it slowly to achieve maximum crispness, and consider reserving a tablespoon of the rendered fat to lightly sauté a portion of the green onions before incorporating for added depth. Evaporated milk provides a concentrated richness; for a tangier profile, a blend of sour cream and a small amount of cream cheese can be substituted. Always taste the potato mixture before baking to adjust salt and pepper. For a professional finish, a quick broil after the final cheese melt will create an appealing golden-brown crust. A garnish of fresh chives adds brightness.