Baked Loaded Potato Casserole with Sour Cream and Cheese
A creamy potato casserole made with tender potatoes, sour cream, cheddar cheese, and simple seasonings, baked until hot and lightly golden on top.3 pounds russet potatoes, peeled and diced
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings 1x
Ingredients
Scale
1 cup sour cream
1/2 cup milk
1/2 cup unsalted butter, melted
2 cups shredded cheddar cheese
1/2 cup cooked bacon, chopped
1/4 cup green onions, sliced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
Instructions
- Preheat oven to 375°F. Grease a 9×13 baking dish.
- Boil diced potatoes in salted water for 12–15 minutes until fork-tender, then drain well.
- In a large bowl, combine sour cream, milk, melted butter, salt, pepper, and garlic powder.
- Add drained potatoes and gently mash or fold to keep some texture.
- Stir in 1 1/2 cups of cheddar cheese and half of the bacon.
- Spread mixture evenly into the baking dish.
- Top with remaining cheese and bacon.
- Bake for 25–30 minutes until hot and cheese is melted.
- Remove from oven and sprinkle green onions on top before serving.
Notes
For a smoother texture, mash potatoes more thoroughly.
Add extra cheese on top for a richer finish.
Can be assembled ahead and baked when needed.